Preserving mandarin quality during ambient storage using edible coatings of pregelatinized corn starch Pickering emulsions and essential oil-Reference-Cited by-同舟云学术

Preserving mandarin quality during ambient storage using edible coatings of pregelatinized corn starch Pickering emulsions and essential oil

Published:2023-06 Issue: Volume:53 Page:102710
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wigati Laras Putri^ORCID,Wardana Ata Aditya,Jothi Jakia Sultana^ORCID,Leonard Sergio^ORCID,Van Tran Thi^ORCID,Yan Xirui,Tanaka Fumina^ORCID,Tanaka Fumihiko

Funder

Kyushu University

Japan Society for the Promotion of Science

Ministry of Education, Culture, Sports, Science and Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference87 articles.

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3. The preparation, characterization and antibacterial properties of chitosan/pectin silver nanoparticle films;Akalin;Polymer Bulletin,2022

4. Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’ Mandarin fruits during low temperature storage;Ali;International Journal of Biological Macromolecules,2021

5. The combined application of Arabic gum coating and γ-aminobutyric acid mitigates chilling injury and maintains eating quality of ‘Kinnow’ Mandarin fruits;Ali;International Journal of Biological Macromolecules,2023

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