Effects of whey protein-polyphenol conjugates incorporation on physicochemical and intelligent pH-sensing properties of carboxymethyl cellulose based films-Reference-Cited by-同舟云学术

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Effects of whey protein-polyphenol conjugates incorporation on physicochemical and intelligent pH-sensing properties of carboxymethyl cellulose based films

Published:2023-06 Issue: Volume:7 Page:100211
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Zhao Xinru,Li Chen,Xue Feng^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties;Acevedo-Fani;Food Hydrocoll.,2015

2. Bioavailability of curcumin: problems and promises;Anand;Mol. Pharm.,2007

3. Encapsulation of grape seed extract in rye flour and whey protein–based electrospun nanofibers;Aslaner;Food Bioprocess Technol.,2021

4. A comprehensive review on biocompatible film sensor containing natural extract: active/intelligent food packaging;Azman;Food Control,2022

5. Whey protein–polyphenol conjugates and complexes: production, characterization, and applications;Baba;Food Chem.,2021

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1. Quaternary ammonium chitosan-based active packaging films incorporated with dialdehyde guar gum-proanthocyanidins conjugates: Characterization and application in the edible coating of pork;Food Hydrocolloids;2025-01

2. Effect of camellia oil body-based oleogels on the film-forming properties of soy protein isolate;Food Chemistry;2024-11

3. Protein-polyphenol conjugation through alkali treatment improves the structure and functionality of gluten;Journal of Food Measurement and Characterization;2024-09-09

4. Physicochemical properties of active films of rose essential oil produced using soy protein isolate-polyphenol conjugates for cherry tomato preservation;Food Chemistry;2024-09

5. An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change;Food Research International;2024-09

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