Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film-Reference-Cited by-同舟云学术

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Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film

Published:2022-11 Issue: Volume:220 Page:147-158
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Duan Anbang,Yang Jing,Wu Liyang,Wang Tao,Liu Qingye,Liu Yongping

Funder

Shanxi Scholarship Council of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference61 articles.

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2. Packaging technology for improving shelf-life of fruits based on a nanoporous-crystalline polymer;Rizzo;J. Appl. Polym. Sci.,2018

3. Politics and the plastic crisis: a review throughout the plastic life cycle;Nielsen;Wires Energy Environ.,2020

4. Packaging and storage condition affect the physicochemical properties of red raspberries (Rubus idaeus L., cv. Erika);Giuffrè;Food Control,2019

5. Edible polymers: An insight into its application in food, biomedicine and cosmetics;Kouhi;Trends Food Sci. Technol.,2020

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4. Recyclable UV shielding film with water vapor barrier and antimicrobial properties enabled by in situ polymerization of caffeic acid phenethyl ester;Chemical Engineering Journal;2024-10

5. Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat;Food Hydrocolloids;2024-09

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