Effect of cross-linking in surface properties and antioxidant activity of gelatin films incorporated with a curcumin derivative-Reference-Cited by-同舟云学术

Effect of cross-linking in surface properties and antioxidant activity of gelatin films incorporated with a curcumin derivative

Published:2017-05 Issue: Volume:66 Page:168-175
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Etxabide Alaitz,Coma Verónique,Guerrero Pedro^ORCID,Gardrat Christian,de la Caba Koro^ORCID

Funder

University of the Basque Country

Provincial Council of Gipuzkoa

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

1. Curcumin differs from tetrahydrocurcumin for molecular targets, signaling pathways and cellular responses;Aggarwal;Molecules,2015

2. Biological activities of curcuminoids, other biomolecules from turmeric and their derivatives - a review;Amalraj;Journal of Traditional and Complementary Medicine,2016

3. Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles;Arfat;Food Hydrocolloids,2017

4. Standard test method for specular gloss;ASTM,1999

5. Is it possible to find presence of lactose in pharmaceuticals?-Prelimanary studies by ATR-FTIR spectroscopy and chemometrics;Banas;Spectrochimica Acta Part A,2017

Cited by 51 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of crosslinked gelatin films through Maillard reaction and reinforced with poly(vinyl alcohol) for active food packaging;International Journal of Biological Macromolecules;2024-10

2. Fabrication of nanocomposite gelatin-based film by the pickering emulsion containing nanoparticles of chitin;Journal of Food Engineering;2024-04

3. An intelligent chitosan/gelatin film via improving the anthocyanin-induced color recognition accuracy for beef sub-freshness differentiation monitoring;Food Hydrocolloids;2024-01

4. Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness;Polymers;2023-10-30

5. The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers;Antioxidants;2023-07-05