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Journal of Food Science and Technology|September 21, 2017
Alginate edible films containing microencapsulated lemongrass oil or citral: effect of encapsulating agent and storage time on physical and antimicrobial propertiesJessica K Alarcón-Moyano, Rubén O Bustos, María Lidia Herrera, et al.Biopolymers|February 11, 2023
Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO2 nanocomposite films for applications in food packagingNurys Tatiana Hoyos Merlano, Lucas Guz, Virginia Borroni, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Nanoreinforcement as a strategy to improve physical properties of biodegradable composite films based on biopolymersNurys Tatiana Hoyos-Merlano, Virginia Borroni, María José Rodriguez-Batiller, et al.Food Research International (Ottawa, Ont.)|February 14, 2018
Relationship between nano/micro structure and physical properties of TiO2-sodium caseinate composite filmsJuan Manuel Montes-de-Oca-Ávalos, Davide Altamura, Roberto Jorge Candal, et al.Current Research in Food Science|September 11, 2020
Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelationJuan Manuel Montes de Oca-Avalos, Cristián Huck-Iriart, Virginia Borroni, et al.Food Research International (Ottawa, Ont.)|May 3, 2017
New insights about flocculation process in sodium caseinate-stabilized emulsionsCristián Huck-Iriart, Juan Montes-de-Oca-Ávalos, María Lidia Herrera, et al.Pageof 1