Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness

Author:

Ran Ruimin,Chen Saiyan,Su Yuhang,Wang Luyao,He Shujian,He Binbin,Li Cheng,Wang Caixia,Liu Yuntao

Funder

Sichuan Province Science and Technology Support Program

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference53 articles.

1. Multifunctional betanin nanoliposomes-incorporated gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film for fresh beef preservation;Amjadi;Meat Science,2020

2. ASRM D882: Standard test method for tensile properties of thinplastic sheeting,2018

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4. Preparation and characterization of a poly (ether-block-amide) film-based CO2 indicator for monitoring kimchi quality;Baek;Reactive and Functional Polymers,2018

5. Developing a highly pH-sensitive ĸ-carrageenan-based intelligent film incorporating grape skin powder via a cleaner process;Chi;Journal of Cleaner Production,2020

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