pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages-Reference-Cited by-同舟云学术

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pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages

Published:2023-07 Issue: Volume:242 Page:124905
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Oun Ahmed A.,Roy Swarup,Shin Gye Hwa,Yoo SeungRan,Kim Jun Tae

Funder

Ministry of Science, ICT and Future Planning

World Institute of Kimchi

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference57 articles.

1. Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices;Yong;Int. J. Biol. Macromol.,2022

2. Intelligent Packaging, in: Nanomater;Gregor-Svetec,2018

3. Anthocyanin food colorant and its application in pH-responsive color change indicator films;Roy;Crit. Rev. Food Sci. Nutr.,2021

4. Recent advances in pH-responsive freshness indicators using natural food colorants to monitor food freshness;Liu;Foods.,2022

5. CMC and CNF-based intelligent pH-responsive color indicator films integrated with shikonin to monitor fish freshness;Ezati;Food Control,2021

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3. Development of smart colorimetric indicators for tracking kimchi freshness by loading aronia extract in agar, κ-carrageenan, and cellulose nanofiber films;International Journal of Biological Macromolecules;2024-06

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