Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniques-Reference-Cited by-同舟云学术

Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniques

Published:2023-02 Issue: Volume:135 Page:108164
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ghiasi Fatemeh,Golmakani Mohammad-Taghi^ORCID

Funder

Shiraz University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

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3. Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures;Alehosseini;Lebensmittel-Wissenschaft & Technologie,2019

4. Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications;Alehosseini;Food Hydrocolloids,2019

5. Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil;Almasi;Food Hydrocolloids,2020

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