Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract-Reference-Cited by-同舟云学术

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Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract

Published:2019-04 Issue: Volume:89 Page:56-66
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Xingchi,Yong Huimin,Gao Li,Li Lulu,Jin Meijuan,Liu Jun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Yangzhou University and Qing Lan Project of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage;Aguilera;Food Chemistry,2016

2. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—an overview;Cavalcanti;Food Research International,2011

3. Polysaccharide-based films and coatings for food packaging: A review;Cazon;Food Hydrocolloids,2017

4. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.);Choung;Journal of Agricultural and Food Chemistry,2001

5. Anthocyanins–nature, occurrence and dietary burden;Clifford;Journal of the Science of Food and Agriculture,2000

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