Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications-Reference-Cited by-同舟云学术

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Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications

Published:2022-05-06 Issue: Volume: Page:1-27
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Jafarzadeh Shima¹,Forough Mehrdad²,Amjadi Sajed³,Javan Kouzegaran Vahid⁴,Almasi Hadi³,Garavand Farhad⁵,Zargar Masoumeh¹

Affiliation:

1. School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia

2. Department of Chemistry, Middle East Technical University, Ankara, Turkey

3. Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

4. Department of Chemistry, Faculty of Science, Urmia University, Urmia, Iran

5. Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2070721

Reference197 articles.

1. Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

2. Ahmed, J. 2019. Use of graphene/graphene oxide in food packaging materials: Thermomechanical, structural and barrier properties. In Innovative food processing technologies, 452–473, ISBN 9780128157824. doi: 10.1016/B978-0-12-815781-7.22499-2. Elsevier.

3. Polylactide/graphene nanoplatelets composite films: Impact of high‐pressure on topography, barrier, thermal, and mechanical properties

4. Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life

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