Fabrication, characterization, and application of pea protein-based edible film enhanced by oregano essential oil (OEO) micro- or nano-emulsion-Reference-Cited by-同舟云学术

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Fabrication, characterization, and application of pea protein-based edible film enhanced by oregano essential oil (OEO) micro- or nano-emulsion

Published:2024 Issue: Volume:8 Page:100705
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Cheng Jingjing,Velez Frank J.^ORCID,Singh Prashant^ORCID,Cui Leqi^ORCID

Funder

Florida State University

Publisher

Elsevier BV

Reference64 articles.

1. Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions;Almasi;Food Hydrocolloids,2021

2. Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles;Arfat;Food Hydrocolloids,2014

3. Standard Test Methods for Water Vapor Transmission of Materials 1,1995

4. Essential oils as additives in biodegradable films and coatings for active food packaging;Atarés;Trends Food Sci. Technol.,2016

5. Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films;Avila-Sosa;Int. J. Food Microbiol.,2012

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2. Preparation of Slow-Release Polylactic Acid Antibacterial Active Packaging Films and Its Application in Spinach Preservation;Food and Bioprocess Technology;2024-07-27

3. Protein-Based Packaging Films in Food: Developments, Applications, and Challenges;Gels;2024-06-25

4. Fabrication and characterization of emulsion-based edible film containing cinnamon essential oil using chia seed mucilage;International Journal of Biological Macromolecules;2024-05

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