Effect of emulsifier hydrophilic-lipophilic balance (HLB) on the release of thyme essential oil from chitosan films-Reference-Cited by-同舟云学术

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Effect of emulsifier hydrophilic-lipophilic balance (HLB) on the release of thyme essential oil from chitosan films

Published:2019-12 Issue: Volume:97 Page:105213
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lian Huan,Peng Yong,Shi Jingying,Wang Qingguo

Funder

Shandong Provincial Natural Science Foundation

Shandong “Double Tops” Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Physico-mechanicaland antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils;Ahmad;Food Hydrocolloids,2012

2. Standard test method for tensile properties of thin plastic sheeting. Standards designations: D882-12. Annual book of ASTM standards;ASTM,2012

3. Drying conditions highly influence the characteristics of glycerol-plasticized alginate films;Bagheri;Food Hydrocolloids,2019

4. Effect of essential oils and homogenization conditions on properties of chitosan-based films;Bonilla;Food Hydrocolloids,2012

5. Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts;Bonilla;Food Bioscience,2016

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