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Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese

Egyptian Journal of Chemistry

Samah Elfadaly, Amal Mattar, Manal Sorour, Alshymaa Karam-Allah, Tarek Soliman

Citations:

2

Keywords

Food science

Whey protein

Coating

Chemistry

Characterization (materials science)

Materials science

Nanotechnology

Organic chemistry

Sustainable Development Goals (SDG)

Zero hunger

2023

Article

Institution

Food Science and Technology Dep. Home Economic Faculty, Al-Azhar University, Tanta, Egypt.,

Food Engineering and Packaging Dept., Food Technology Res. Institute, ARC,

Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2023.191365.7552

Language

Country

Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese

Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese

Egyptian Journal of Chemistry

Samah Elfadaly, Amal Mattar, Manal Sorour, Alshymaa Karam-Allah, Tarek Soliman

Citations:

2

Keywords

Food science

Whey protein

Coating

Chemistry

Characterization (materials science)

Materials science

Nanotechnology

Organic chemistry

Sustainable Development Goals (SDG)

Zero hunger

2023

Article

Institution

Food Science and Technology Dep. Home Economic Faculty, Al-Azhar University, Tanta, Egypt.,

Food Engineering and Packaging Dept., Food Technology Res. Institute, ARC,

Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2023.191365.7552

Language

Country