Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs-Reference-Cited by-同舟云学术

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Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs

Published:2018-01-01 Issue:1 Volume:21 Page:868-878
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Jiang Yongli¹,Zhuang Chenjun¹,Zhong Yu¹,Zhao Yanyun¹²,Deng Yun¹,Gao Haiyan³,Chen Hangjun³,Mu Honglei³

Affiliation:

1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China

2. Department of Food Science and Technology, Oregon State University, Corvallis, USA

3. Food Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China

Funder

National Natural Science Foundation of China

National Science and Technology Ministry of China:

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1466327

Reference32 articles.

1. Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg

2. Microbial and quality evaluation of green peppers stored in biodegradable film packaging

3. Recent advances in starch, polyvinyl alcohol based polymer blends, nanocomposites and their biodegradability

4. Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review

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1. Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation;Food Research International;2024-11

2. PREVENTING OF MIGRATION IN FOOD CONTACT POLYVINYL CHLORIDE-BASED STRETCH FILMS WITH POLYLACTIC ACID LAYER;Gıda;2024-08-14

3. Hermetia illucens, an innovative and sustainable source of chitosan-based coating for postharvest preservation of strawberries;iScience;2023-12

4. Quality evaluation of tomatoes coated by an advanced electrostatic spray coating system;International Journal of Food Science & Technology;2023-10-04

5. Evaluation of the quality and flavor of salted duck eggs with partial replacement of NaCl by non-sodium metal salts;LWT;2022-12

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