Bioactive packaging based on delipidated egg yolk protein edible films with lactobionic acid and Lactobacillus plantarum CECT 9567: characterization and use as coating in a food model

dc.contributor.author	Sáez Orviz, Sara
dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2021-11-09T07:33:38Z
dc.date.available	2021-11-09T07:33:38Z
dc.date.issued	2021
dc.identifier.citation	Food Hydrocolloids, 119 (2021); doi:10.1016/j.foodhyd.2021.106849
dc.identifier.issn	0268-005X
dc.identifier.uri	http://hdl.handle.net/10651/60963
dc.description.sponsorship	This work was financially supported by the Spanish Ministry of Science and Innovation (through the project MCIU-19-RTI2018-094218- B-100) and by the grant Programa Severo Ochoa de Ayudas Predoctorales para la Investigación y Docencia (grant number BP19-127 to Sáez-Orviz, S.)
dc.language.iso	eng
dc.relation.ispartof	Food Hydrocolloids
dc.rights	© 2021 Elsevier Ltd
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85105309455&doi=10.1016%2fj.foodhyd.2021.106849&partnerID=40&md5=a794caf37cb2eacb627503790a3582ad
dc.title	Bioactive packaging based on delipidated egg yolk protein edible films with lactobionic acid and Lactobacillus plantarum CECT 9567: characterization and use as coating in a food model
dc.type	journal article
dc.identifier.doi	10.1016/j.foodhyd.2021.106849
dc.relation.projectID	MCIU-19-RTI2018-094218- B-100
dc.relation.projectID	Severo Ochoa/BP19-127
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.foodhyd.2021.106849

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