Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings

@inproceedings{Parreidt2018EffectOP,
  title={Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings},
  author={Tugce Senturk Parreidt and Michael Schott and Markus Schmid and Kajetan M{\"u}ller},
  booktitle={International journal of molecular sciences},
  year={2018}
}
Achieving high quality of a coated food product is mostly dependent on the characteristics of the food material to be coated, the properties of the components in the coating solution, and the obtained coating material. In the present study, usability and effectiveness of various components as well as their concentrations were assessed to produce an… CONTINUE READING