Structure-Forming Potential of Plant Components in the Reformulation of Composite Films Produced from Citrus Pectin and Vegetable Purée
This study investigated the rheological, structural, barrier, mechanical, optical, and thermal properties of composite edible films based on citrus pectin and vegetable purées derived from broccoli, cauliflower, pumpkin, carrot, and their blends. Film-forming formulations were characterized in terms...
Guardat en:
| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-07-01
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| Col·lecció: | Molecules |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/1420-3049/31/13/2318 |
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