Organic-Based Nanomaterials and Their Use in Food Packaging
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-63829-9_4
Reference111 articles.
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2. Arfat, Y. A., Ahmed, J., Hiremath, N., Auras, R., & Joseph, A. (2017). Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles. Food Hydrocolloids, 62, 191–202. https://doi.org/10.1016/j.foodhyd.2016.08.009
3. Asgher, M., Qamar, S. A., Bilal, M., & Iqbal, H. M. N. (2020). Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials. Food Research International, 137(June), 109625. https://doi.org/10.1016/j.foodres.2020.109625
4. Ashfaq, A., Khursheed, N., Fatima, S., Anjum, Z., & Younis, K. (2022). Application of nanotechnology in food packaging: Pros and cons. Journal of Agriculture and Food Research, 7(January), 100270. https://doi.org/10.1016/j.jafr.2022.100270
5. Bagheri, V., Ghanbarzadeh, B., Ayaseh, A., Ostadrahimi, A., Ehsani, A., Alizadeh-Sani, M., & Adun, P. A. (2019). The optimization of physico-mechanical properties of bionanocomposite films based on gluten/carboxymethyl cellulose/cellulose nanofiber using response surface methodology. Polymer Testing, 78(May), 105989. https://doi.org/10.1016/j.polymertesting.2019.105989
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