Structure evolution of pullulan-alginate edible films during drying studied by low-field NMR-Reference-Cited by-同舟云学术

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Structure evolution of pullulan-alginate edible films during drying studied by low-field NMR

Published:2017-10-20 Issue:1 Volume:41 Page:e12636
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Xiao Qian¹²^ORCID,Zhao Zhengtao²,Lim Loong-Tak²

Affiliation:

1. School of Food Science and Technology; Hunan Agricultural University; Hunan 410128 People's Republic of China

2. Department of Food Science; University of Guelph; Guelph N1G 2W1 ON Canada

Funder

Natural Science Foundation of China

China Scholarship Council

Natural Science Foundation of Hunan Province

“1515 Talents Program” of the Hunan Agricultural University

Young Scholars Program of Hunan Agricultural University

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12636/fullpdf

Reference18 articles.

1. Coating formation during drying of β-lactoglobulin: Gradual and sudden changes;Bouman;Biomacromolecules,2015

2. Correlating particle deformation with water concentration profiles during latex film formation: Reasons that softer latex films take longer to dry;Carter;Langmuir,2014

3. Skin formation and water distribution in semicrystalline polymer layers cast from solution: A magnetic resonance imaging study;Ciampi;Macromolecules,2003

4. Comparison of NMR and confocal Raman microscopy as coatings research tools;Erich;Progress in Organic Coatings,2005

5. NMR depth profiling of drying alkyd coatings with different catalysts;Erich;Progress in Organic Coatings,2006

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1. Utilisation of pullulan active packaging incorporated with curcumin and pullulan mediated silver nanoparticles to maintain the quality and shelf life of broiler meat;Italian Journal of Animal Science;2022-02-04

2. B, N Dual Doped Coral-Like Carbon Framework With Superior Pseudocapacitance and Surface Wettability;Frontiers in Materials;2021-06-18

3. Reducing Meat Perishability through Pullulan Active Packaging;Journal of Food Quality;2020-10-28

4. Effect of nano-TiO2 on the physical, mechanical and optical properties of pullulan film;Carbohydrate Polymers;2019-08

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