Improving the hydrophobicity and mechanical properties of starch nanofibrous films by electrospinning and cross-linking for food packaging applications-Reference-Cited by-同舟云学术

Improving the hydrophobicity and mechanical properties of starch nanofibrous films by electrospinning and cross-linking for food packaging applications

Published:2022-11 Issue: Volume:169 Page:114005
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhu Weijia,Zhang Die,Liu Xiaoqing,Ma Tiezheng,He Jiangling,Dong Qi,Din Zia-ud,Zhou Jiaojiao,Chen Lei,Hu Zhongze,Cai Jie^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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4. Robust construction of flexible bacterial cellulose@Ni(OH)2 paper: Toward high capacitance and sensitive H2O2 detection;Cai;Engineered Science,2019

5. Hydrophobic interface starch nanofibrous film for food packaging: From bioinspired design to self-cleaning action;Cai;Journal of Agricultural and Food Chemistry,2021

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