Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr-Reference-Cited by-同舟云学术

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Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr

Published:2019-08 Issue: Volume:134 Page:80-90
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Qin Yan,Liu Yunpeng,Yong Huimin,Liu Jing,Zhang Xin,Liu Jun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Qing Lan Project of Jiangsu Province

Yangzhou University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference63 articles.

1. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato;Choi;Food Chem.,2017

2. pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage;Prietto;LWT–Food Sci. Technol.,2017

3. Nanocrystalline cellulose as reinforcement for polymeric matrix nanocomposites and its potential applications: a review;Ilyas;Curr. Anal. Chem.,2018

4. A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment;Abral;Food Hydrocoll.,2019

5. Antimicrobial, optical and mechanical properties of chitosan–starch films with natural extracts;Lozano-Navarro;Int. J. Mol. Sci.,2017

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