Effect of localized electrochemical pH and temperature synergistic modification on the structural and antibacterial properties of pectin/polyvinyl alcohol/zinc oxide nanorod films-Reference-Cited by-同舟云学术

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Effect of localized electrochemical pH and temperature synergistic modification on the structural and antibacterial properties of pectin/polyvinyl alcohol/zinc oxide nanorod films

Published:2023-12 Issue: Volume:253 Page:126703
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yang Zhanwei,Wang Jin,Chen Hualei,Meng Hecheng,Guo Xiaobing,Yu Shujuan

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference51 articles.

1. Emulsion stability of sugar beet pectin increased by genipin crosslinking;Lin;Food Hydrocoll.,2020

2. Structural characterization of pectin obtained by different purification methods;Muhidinov;Int. J. Biol. Macromol.,2021

3. Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity;Sabater;Food Hydrocoll.,2021

4. Pectins with commercial features and gelling ability from peels of Hylocereus spp;Costa;Food Hydrocoll.,2022

5. Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis;Zhang;Carbohydr. Polym.,2021

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