Effects of flaxseed gum/egg white protein-based edible curcumin nanoemulsion coatings on starch retrogradation and quality of fried rice in freeze-thaw treatment-Reference-Cited by-同舟云学术

Effects of flaxseed gum/egg white protein-based edible curcumin nanoemulsion coatings on starch retrogradation and quality of fried rice in freeze-thaw treatment

Published:2024-06 Issue: Volume:59 Page:103977
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Long Yanzhen,Zhang Min^ORCID,Yang Chaohui

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

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1. Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice;Food Bioscience;2024-10

2. Nisin/cellulose nanofiber/protein bio-composite antibacterial coating for postharvest preservation of fruits;Progress in Organic Coatings;2024-09