Food research international (Ottawa, Ont.)Food PackagingHydrogen-Ion ConcentrationHydrophobic and Hydrophilic InteractionsTensile StrengthDeglutition Disorders
Development of hempseed protein films for edible packaging in dysphagia-friendly oat-porridge: Effect of pH and thermal denaturation conditions in tailoring film properties.
Aikaterini Natsia, Aikaterini Papadaki, Harris Papapostolou, Nikolaos Kopsahelis
Published: 202610.1016/j.foodres.2025.117955
Abstract
In this study, hempseed protein isolate (HPI) films were developed under varying pH and thermal conditions, and evaluated as edible packaging for oat-porridge, supporting the creation of innovative dysphagia-friendly foods. The effect of pH and tempe…
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