Using α-chitin nanocrystals to improve the final properties of poly (vinyl alcohol) films with Origanum vulgare essential oil-Reference-Cited by-同舟云学术

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Using α-chitin nanocrystals to improve the final properties of poly (vinyl alcohol) films with Origanum vulgare essential oil

Published:2020-09 Issue: Volume:179 Page:109227
ISSN:0141-3910
Container-title:Polymer Degradation and Stability
language:en
Short-container-title:Polymer Degradation and Stability

Author:

Fernández-Marín Rut,Labidi Jalel,Andrés María Ángeles,Fernandes Susana C.M.

Funder

Euskal Herriko Unibertsitatea

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Mechanics of Materials,Condensed Matter Physics

Reference52 articles.

1. Analysis of suspended microplastics in the Changjiang Estuary : implications for riverine plastic load to the ocean;Zhao;Water Res.,2019

2. Chitin and chitosan : properties and applications;Rinaudo;Prog. Polym. Sci.,2006

3. In vitro antibacterial and antioxidant properties of chitosan edible fi lms incorporated with Thymus moroderi or Thymus piperella essential oils;Ruiz-Navajas;Food Contr.,2013

4. Chitin Whiskers : an overview;Zeng;Biol. Macromol.,2012

5. Role of chitin nanocrystals and nanofibers on physical, mechanical and functional properties in thermoplastic starch films1;Salaberria;Food Hydrocolloids,2015

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1. Turning black soldier fly rearing by-products into valuable materials: Valorisation through chitin and chitin nanocrystals production;Carbohydrate Polymers;2024-11

2. Structural and Physiochemical Properties of Polyvinyl Alcohol–Succinoglycan Biodegradable Films;Polymers;2024-06-24

3. Enhancement of a hybrid colorimetric film incorporating Origanum compactum essential oil as antibacterial and monitor chicken breast and shrimp freshness;Food Chemistry;2024-01

4. Advances in chitin-based nanoparticle use in biodegradable polymers: A review;Carbohydrate Polymers;2023-07

5. Development of active and biodegradable film of ternary-based for food application;Potravinarstvo Slovak Journal of Food Sciences;2023-03-01

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