A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions-Reference-Cited by-同舟云学术

A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions

Published:2023-09 Issue: Volume:249 Page:126134
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Shiqi,Wang Xingnan,Luo Yong,Chen Zilin,Yue Tianli,Cai Rui,Muratkhan Marat,Zhao Zidan,Wang Zhouli

Funder

Shanxi Provincial Key Research and Development Project

Key Science and Technology Program of Shaanxi Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference37 articles.

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2. Biopolymer food packaging films incorporated with essential oils;Tian;J. Agric. Food Chem.,2023

3. Effects of two fatty acids on soy protein isolate/sodium alginate edible films: structures and properties;Chen;Lwt,2022

4. Synthesis of bacterial cellulose and bacterial cellulose nanocrystals for their applications in the stabilization of olive oil Pickering emulsion;Yan;Food Hydrocoll.,2017

5. Camellia oil authentication: a comparative analysis and recent analytical techniques developed for its assessment. A review;Shi;Trends Food Sci. Technol.,2020

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