Interaction mechanisms of edible film ingredients and their effects on food quality

Author:

Li Xin,Li Fenghong,Zhang Xuan,Tang Weiyuan,Huang Mingzheng,Huang Qun,Tu Zongcai

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference100 articles.

1. Developing multifunctional edible coatings based on alginate for active food packaging;Abdel Aziz;Int. J. Biol. Macromol.,2021

2. Development of alginate-based edible coatings of optimized UV-barrier properties by response surface methodology for food packaging applications;Abdel Aziz;Int. J. Biol. Macromol.,2022

3. Assessment of gelatin–chitosan interactions in films by a chemometrics approach;Acevedo;CyTA - J. Food,2015

4. Improvement of the water resistance and ductility of gelatin film by zein;Ahammed;Food Hydrocolloids,2020

5. Structural, thermal, optical, and mechanical properties of composite films developed from the button mushroom (Agaricus bisporus)-sourced high molecular weight chitosan and potato starch;Alimi;LWT (Lebensm.-Wiss. & Technol.),2023

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