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- Benucci, Ilaria, et al. Show all 7 Authors
- Food hydrocolloids 2018 v.74 pp. 124-131
- bentonite; chemical bonding; chemical composition; chitosan; clay; hydrocolloids; hydrophilicity; hydrophobicity; immobilized enzymes; mechanical properties; montmorillonite; nanoclays; nanocomposites; pineapples; proteolysis; sepiolite; solvents; stem bromelain; white wines; winemaking
- ... Protein haze formation in white wines during storage is considered the most important instability phenomenon of non-microbial origin. The use of proteolytic enzymes, covalently immobilized on solid supports, has recently proved to be a promising approach for reducing the haze potential of white wines. In this study, supports based on chitosan and nanoclays were produced by solvent casting techniqu ...