An intelligent chitosan/gelatin film via improving the anthocyanin-induced color recognition accuracy for beef sub-freshness differentiation monitoring-Reference-Cited by-同舟云学术

An intelligent chitosan/gelatin film via improving the anthocyanin-induced color recognition accuracy for beef sub-freshness differentiation monitoring

Published:2024-01 Issue: Volume:146 Page:109219
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Rui^ORCID,Wang Shancan,Feng Haoyu,Zhuang Di,Zhu Jie

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

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3. Preparation and characterization of colorimetric indicator films based on chitosan/polyvinyl alcohol and anthocyanins from agri-food wastes;Capello;Journal of Polymers and the Environment,2021

4. Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness;Chen;Food Hydrocolloids,2020

5. Preparation and important functional properties of water-soluble chitosan produced through Maillard reaction;Chung;Bioresource Technology,2005

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