Preparation and characterization of grass carp collagen-chitosan-lemon essential oil composite films for application as food packaging-Reference-Cited by-同舟云学术

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Preparation and characterization of grass carp collagen-chitosan-lemon essential oil composite films for application as food packaging

Published:2020-10 Issue: Volume:160 Page:340-351
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Jiang Yue,Lan Wenting,Sameen Dur E.,Ahmed Saeed,Qin Wen,Zhang Qing,Chen Hong,Dai Jianwu,He Li,Liu Yaowen

Funder

National Natural Science Foundation of China

China Scholarship Council

Sichuan Science and Technology Program

Education Department of Sichuan Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference56 articles.

1. Thorough evaluation of sweet potato starch and lemon-waste pectin based-edible films with nano-titania inclusions for food packaging applications;Dash;Int. J. Biol. Macromol.,2019

2. Protein-based films: advances in the development of biomaterials applicable to food packaging;Calvaestrada;Food Eng. Rev.,2019

3. Preparation of nanoemulsions containing unsaturated fatty acid concentrate–chitosan capsules;Esquerdo;J. Colloid Interf. Sci.,2015

4. Natural preservatives for extending the shelf-life of seafood: a revisit;Olatunde;Compr. Rev. Food Sci. F.,2018

5. Development of antibacterial carboxymethyl cellulose/chitosan biguanidine hydrochloride edible films activated with frankincense essential oil;Salama;Int. J. Biol. Macromol.,2019

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