Work

Chemical Modification and Evaluation of Physicochemical and Functional Properties of Sphenarium rugosum Protein for Edible Film Production

Year: 2024

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00713

Authors: Flora Fernández-Sánchez, Oscar García-Barradas, María Remedios Mendoza-López, Luz Alicia Pascual-Pineda, Enrique Flores-Andrade, Martha Paola Rascón-Díaz, Jorge Guillermo Domínguez- Chávez, Maribel Jiménez-Fernández

Institution: Universidad Veracruzana

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Consejo Nacional de Ciencia y Tecnología

Award: G7524737537

OpenAlex ID: W4405318251

FWCI: 0.197

Cites: 36

Cited by: 1

Related to: 10