Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films-Reference-Cited by-同舟云学术

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Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films

Published:2020-04 Issue: Volume:148 Page:110-120
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Aydogdu Ayca,Radke Clayton J.,Bezci Semih,Kirtil Emrah

Funder

Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference63 articles.

1. Use of seaweed and filamentous fungus derived polysaccharides in the development of alginate-chitosan edible films containing fucoidan: study of moisture sorption, polyphenol release and antioxidant properties;Gomaa;Food Hydrocoll.,2018

2. Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: effect of lipid type and concentration;Kowalczyk;Food Hydrocoll.,2016

3. Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties;Acevedo-Fani;Food Hydrocoll.,2015

4. Preparation and characterization of bioactive edible packaging films based on pomelo peel flours incorporating tea polyphenol;Wu;Food Hydrocolloids,2019

5. Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques;Azeredo;Food Hydrocoll.,2017

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