Development of a water gradient film through film and ice-glazing approach utilizing konjac glucomannan and high acyl gellan gum for enhanced preservation of frozen snakehead (Channa argus) fillets-Reference-Cited by-同舟云学术

Development of a water gradient film through film and ice-glazing approach utilizing konjac glucomannan and high acyl gellan gum for enhanced preservation of frozen snakehead (Channa argus) fillets

Published:2024-07 Issue: Volume:152 Page:109904
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xiao Man,Peng Chun,Qin Jiaming,Wang Shuangshuang,Wu Xiaohe,Nishinari Katsuyoshi^ORCID,Jiang Fatang

Publisher

Elsevier BV

Reference38 articles.

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Cited by 4 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. Konjac glucomannan-based composite materials: Construction, biomedical applications, and prospects;Carbohydrate Polymers;2024-11

2. Enhanced water and oxygen barrier properties of deacetylated konjac glucomannan/high acyl gellan gum water gradient film for improved frozen fish fillet preservation;International Journal of Biological Macromolecules;2024-11

3. Sodium alginate/chitosan-based intelligent multifunctional bilayer film for shrimp freshness retention and monitoring;International Journal of Biological Macromolecules;2024-10

4. Advancements in Gellan Gum-Based Films and Coatings for Active and Intelligent Packaging;Polymers;2024-08-24