Preparation of trilayer film with slow-release, antioxidant, and antibacterial activities and its effects on scallop preservation-Reference-Cited by-同舟云学术

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Preparation of trilayer film with slow-release, antioxidant, and antibacterial activities and its effects on scallop preservation

Published:2024-10 Issue: Volume:61 Page:104909
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Li,Zhuang Xinbo,Yue Chenlinrui,Liao Hailu,Chen Yanchu,Chen Yinji^ORCID,Xie Hongkai

Publisher

Elsevier BV

Reference42 articles.

1. Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils;Ahmad;Food Hydrocolloids,2012

2. Gelatin/pectin‐based film incorporated with essential oils: Functional characteristics and shelf life extension of tilapia fillets under refrigeration;Aitboulahsen;Journal of Food Safety,2020

3. Release of volatile compounds and biodegradability of active soy protein lignin blend films with added citronella essential oil;Arancibia;Food Control,2014

4. Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps;Azaza;Food Packaging and Shelf Life,2022

5. Essential oil loaded edible films prepared by continuous casting method: Effects of casting cycle and loading position on the release properties;Cai;Food Packaging and Shelf Life,2020

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