The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose-Reference-Cited by-同舟云学术

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The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose

Published:2023-03 Issue: Volume:230 Page:123156
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Pang Shiwen,Wang Yong,Jia Hui,Hao Ruoyi,Jan Mraz,Li Shengjie,Pu Yizhen,Dong Xiuping,Pan Jinfeng

Funder

National Natural Science Foundation of China

Department of Education of Liaoning Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

1. The first survey of gap between the actual labelling and efficacy information of functional substances in food under the regulatory processes in Japan;Tanemura;J. Funct. Foods,2020

2. pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety;As;Trends Food Sci. Technol.,2020

3. Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation;Guo;Food Hydrocoll.,2020

4. Factors affecting thermal stability of collagen from the aspects of extraction, processing and modification;Zhang;J. Leather Sci. Eng.,2020

5. Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method;Feng;LWT Food Sci. Technol.,2021

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent film;Food Chemistry: X;2024-12

2. pH-triggered bilayer film based on carboxymethyl cellulose/zein/Eudragit L100 with purple cabbage anthocyanin for monitoring pork freshness;International Journal of Biological Macromolecules;2024-10

3. Digitalization of Colorimetric Sensor Technologies for Food Safety;Advanced Materials;2024-07-12

4. Gelatin based preservation technologies on the quality of food: a comprehensive review;Critical Reviews in Food Science and Nutrition;2024-06-07

5. Preparation of pH-sensitive porous polylactic acid-based medical dressing with self-pumping function;International Journal of Biological Macromolecules;2024-05

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