Effect of collagen-lysozyme coating on fresh-salmon fillets preservation-Reference-Cited by-同舟云学术

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Effect of collagen-lysozyme coating on fresh-salmon fillets preservation

Published:2017-01 Issue: Volume:75 Page:59-64
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Zhe,Hu Shuaifeng,Gao Yupeng,Ye Chen,Wang Huaiyu

Funder

Shenzhen Science and Technology basic research and development Research Project

Natural Science Foundation of Guangdong Province

Youth Innovation and Entrepreneurship “growth Star”

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Effects of plasticizer on physical properties of pigskin gelatin films;Bergo;Food Hydrocolloids,2007

2. Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: Functional properties;Borges;International Journal of Biological Macromolecules,2016

3. Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin;Branen;International Journal of Food Microbiology,2004

4. Antimicrobial edible films and coatings;Cagri;Journal of Food Protection,2004

5. Perspectives for chitosan based antimicrobial films in food applications;Dutta;Food Chemistry,2009

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