Lipid and Lipid-containing Composite Edible Coatings and Films
Author:
Affiliation:
1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1876084
Reference106 articles.
1. Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons
2. High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
3. Antiviral activity of alginate-oleic acid based coatings incorporating green tea extract on strawberries and raspberries
4. Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review
5. Improvement of Water Barrier Property of Rice Starch-chitosan Composite Film Incorporated with Lipids
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