Wiedenmann, Verena <br/><br/>
Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN-Protein Composite Films.  [electronic resource] 

 -  Journal of food science  Dec 2019 
 - 3642-3652 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.14950  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsifying Agents--chemistry<br/>Food Packaging--instrumentation<br/>Lactoglobulins--chemistry<br/>Lipids--chemistry<br/>Nanoparticles--chemistry<br/>Permeability<br/>Polymers--chemistry<br/>Polysorbates--chemistry<br/>Steam--analysis<br/>Temperature<br/>Tensile Strength