Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation-Reference-Cited by-同舟云学术

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Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation

Published:2020-11 Issue: Volume:247 Page:116670
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Zhang Yu,Zhou Libang,Zhang Chong,Show Pau Loke,Du Anning,Fu JingChao,Ashokkumar Veeramuthu

Funder

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference41 articles.

1. Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids;Acosta;Food Hydrocolloids,2015

2. Carvacrol loaded electrospun fibrous films from zein and poly(lactic acid) for active food packaging;Altan;Food Hydrocolloids,2018

3. Food biopackaging based on chitosan;Ansorena,2017

4. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage;Cai;LWT - Food Science and Technology,2014

5. Essential oils as antimicrobials in food systems – A review;Calo;Food Control,2015

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2. Improvement of mechanical and bioactive properties of chitosan films plasticized with novel thymol-based deep eutectic solvents;Food Hydrocolloids;2025-01

3. Preparation and characterization of β-glucan/polyvinyl alcohol/clove essential oil film and its application in the preservation of fresh broad bean pods;Food Control;2025-01

4. Double-layer films based on konjac gum and hydroxypropyl methyl cellulose loaded with thyme essential oil Pickering emulsion: Preparation, characterization, and application;Food Hydrocolloids;2024-12

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