The manufacture and potential application of biodegradable films for food application has
gained increased interest as alternatives to conventional food packaging polymers due to …

Background The increase in environmental concerns and the severe energy depletion as a
result of using petroleum-based polymers have led to the introduction of biopolymers such …

Film-forming emulsions were formulated with sodium caseinate and two essential oils
(cinnamon or ginger) and films were obtained by casting. At the low oil proportion being …

Zein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of α-
zein, β-zein, and γ-zein. It has been recognized as a structural protein for various gluten-free …

Functional properties of proteins can be improved by inducing the Maillard reaction in
protein-carbohydrate mixtures. Wet-heating methods have been less explored than dry …

Structural, physical and emulsifying properties of sodium caseinate and lactoferrin were
investigated after these proteins were subjected to ultrasound treatment. Aqueous sodium …

The effect of internal and surface structure of films obtained from sodium caseinate (NaCas),
containing glycerol and lipid mixtures of oleic acid (OA) and beeswax (BW)(1: 0.3: 0.5 …

Edible films based on hydroxypropylmethylcellulose (HPMC) and different concentrations of
an ethanolic extract of propolis (EEP) were obtained. Film-forming dispersions (FFDs) were …

In this study, the interaction of WPI (whey protein isolate) and SC (sodium caseinate) with
hydrophobic lutein was investigated through UV–vis spectroscopy and circular dichroism …

Edible films based on sodium caseinate and different saturated fatty acids, oleic acid, or
beeswax were formulated. Film-forming emulsions were characterized in terms of particle …