Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils

By L. Atarés, C. Jesus, P. Talens, A. Chiralt. 2010

217 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/9b8e541c4393a9562ea5372c30d65f7e7f9e956d

How researchers see this paper

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In Biomaterials

1. Sabina Galus
2. Justyna Kadzińska

In Food Science

1. Sabina Galus
2. Justyna Kadzińska

Citations in the corpus

• Whey protein edible films modified with almond and walnut oils (2016, background): “Atar ez et al. (2010) found that increased cinnamon oil content led to an increase in soy protein isolate film strength.”
• Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products (2019, background): “[93] Moreover, Atarés et al.[94,95] applied ginger essential oil in edible films based on sodium caseinate and soy protein isolate.”