Chitosan nanoparticles as edible surface coating agent to preserve the fresh-cut bell pepper (Capsicum annuum L. var. grossum (L.) Sendt)-Reference-Cited by-同舟云学术

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Chitosan nanoparticles as edible surface coating agent to preserve the fresh-cut bell pepper (Capsicum annuum L. var. grossum (L.) Sendt)

Published:2020-12 Issue: Volume:165 Page:948-957
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hu Xiaowen,Saravanakumar Kandasamy,Sathiyaseelan Anbazhagan,Wang Myeong-Hyeon

Funder

Ministry of Agriculture, Food and rural Affairs

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference62 articles.

1. Potential applications of chitosan in veterinary medicine;Şenel;Adv. Drug Deliv. Rev.,2004

2. Chitosan/TPP and chitosan/TPP-hyaluronic acid nanoparticles: systematic optimisation of the preparative process and preliminary biological evaluation;Nasti;Pharm. Res.,2009

3. Chitin and chitosan: properties and applications;Rinaudo;Prog. Polym. Sci.,2006

4. Photo-responsive shell cross-linked micelles based on carboxymethyl chitosan and their application in controlled release of pesticide;Ye;Carbohydr. Polym.,2015

5. Chitosan hydrogel beads impregnated with hexadecylamine for improved reactive blue 4 adsorption;Vakili;Carbohydr. Polym.,2016

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