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Abstract: Edible coatings made of whey protein isolate (WPI), pea starch (PS), and their combinations with carnauba wax (CW) were prepared and characterized. WPI combined with CW formed stable emulsion while PS with CW formed unstable emulsion and both formulations produced non‐homogeneous films. Addition of PS to WPI: CW combination at the ratio of 1: 1: 1, respectively, resulted in stable emulsion...
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