The effects of EGCG on the mechanical, bioactivities, cross-linking and release properties of gelatin film-Reference-Cited by-同舟云学术

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The effects of EGCG on the mechanical, bioactivities, cross-linking and release properties of gelatin film

Published:2019-01 Issue: Volume:271 Page:204-210
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Qi,Cao Jun,Yu Huan,Zhang Jiahui,Yuan Yiqiong,Shen Xuanri,Li Chuan^ORCID

Funder

National Natural Science Foundation of China

Innovative Research Projects of Graduate Students of Hainan Province

Key Project of Science and Technology of Haikou

Scientific Research Foundation of Hainan University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time;Ahmad;Food Hydrocolloids,2011

2. Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils;Ahmad;Food Hydrocolloids,2012

3. Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations;Bonilla;Journal of Food Engineering,2012

4. Green Tea: Nature’s defense against malignancies;Butt;Critical Reviews in Food Science and Nutrition,2009

5. Characterization of an antioxidant polylactic acid (PLA) film prepared with α-tocopherol, BHT and polyethylene glycol using film cast extruder;Byun;Journal of Food Engineering,2010

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