Silk Fibroin as Edible Coating for Perishable Food Preservation.

Kaplan, David, 1953-
Marelli, Benedetto.
Brenckle, Mark A.
Omenetto, Fiorenzo.
2016

The regeneration of structural biopolymers into micelles or nanoparticles suspended in water has enabled the design of new materials with unique and compelling properties that can serve at the interface between the biotic and the abiotic worlds. In this study, we leveraged silk fibroin quintessential properties (i.e. polymorphism, conformability and hydrophobicity) to design a water-based protein ... read more

Subjects
Food--Preservation.
Tufts University. Department of Biomedical Engineering.
Permanent URL
http://hdl.handle.net/10427/009264
Original publication
Marelli, B. et al. Silk Fibroin as Edible Coating for Perishable Food Preservation. Sci. Rep. 6, 25263; doi: 10.1038/srep25263 (2016).
ID: tufts:17828
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