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 | |