Pectin/pullulan blend films for food packaging: Effect of blending ratio-Reference-Cited by-同舟云学术

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Pectin/pullulan blend films for food packaging: Effect of blending ratio

Published:2021-06 Issue: Volume:347 Page:129022
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Priyadarshi Ruchir,Kim Se-Mi,Rhim Jong-Whan

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Ministry of Science and ICT, South Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Curcumin-loaded dual pH- and thermo-responsive magnetic microcarriers based on pectin maleate for drug delivery;Almeida;Carbohydrate Polymers,2017

2. Improved pullulan production by a mutant of Aureobasidium melanogenum TN3-1 from a natural honey and capsule shell preparation;Chen;International Journal of Biological Macromolecules,2019

3. pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles;Ezati;Carbohydrate Polymers,2020

4. Pullulan-based films and coatings for food packaging: Present applications, emerging opportunities, and future challenges;Farris;Journal of Applied Polymer Science,2014

5. A Solvent-Free Approach for Production of Films from Pectin and Fungal Biomass;Gurram;Journal of Polymers and the Environment,2018

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4. Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond;Bioactive Carbohydrates and Dietary Fibre;2024-12

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