The usefulness of amaranth protein isolates, native and thermally treated, in edible films
preparation was studied. Protein films were prepared by casting using glycerol as …

This work studies the effect of using high-pressure modified amaranth proteins in the
preparation of edible film and compares the efficiency of high pressure and thermal …

Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with
amaranth flour films in order to determine the contribution of the interactions between the …

The use of amaranth starch granules and nanocrystals as possible reinforcement of
amaranth proteins films was analyzed. Starch granules and protein isolates were extracted …

This study was undertaken to evaluate physicochemical (colour, protein content, ash content
and zeta potential), structural (size exclusion chromatography and thermal properties) and …

In this work, two different strategies for the development of amaranth protein isolate (API)-
based films were evaluated. In the first strategy, ultrathin films were produced through spin …

Structure and solubility of modified amaranth isolates were studied. Isolates were obtained
from proteolytic (cucurbita or papain) and/or thermal treatments of an amaranth isolate …

Protein-based edible films have received consideration attention in recent years because of
their advantages, including their use as edible packaging materials, over the synthetic films …

Whole meat of Blue marlin (Makaira mazara) was used to prepare edible films. Protein
solubility in film-forming solutions was high at acidic and alkaline pHs, while that at neutral …

Functional properties of proteins include the ability to form films and coatings. Proteins are
polymers with specific amino acid sequences and molecular structure. Depending on the …