Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties-Reference-Cited by-同舟云学术

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Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties

Published:2019-04-04 Issue:9 Volume:54 Page:2725-2735
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Dammak Ilyes¹^ORCID,Sobral Paulo José do Amaral¹²

Affiliation:

1. Department of Food Engineering FZEA University of São Paulo 225 Duque de Caxias Norte Avenue 13635‐900 Pirassununga, São Paulo Brazil

2. Food Research Center (FoRC) University of São Paulo Rua do Lago, 250, Semi‐industrial building, block C 05508‐080 São Paulo Brazil

Funder

Brazil’s Coordination for the Improvement of Higher Education Personnel

São Paulo Research Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14183

Reference49 articles.

1. Characterization of quinoa protein–chitosan blend edible films

2. Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications

3. Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles

4. Standard test method for static modulus of elasticity and Poisson's ratio of concrete in compression;ASTM C.;Annual Book of ASTM Standards,2002

5. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

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2. Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications—A Review;Foods;2023-09-28

3. Development, systematic optimisation and biofilm disruption activity of eugenol-based nanosized emulsions stabilised with Tween 80;Journal of Microencapsulation;2023-08-11

4. Nanoemulsion Formulations for Food Processing and Enhancing the Nutritional Quality and Shelf Life of Food;Nanoformulations for Sustainable Agriculture and Environmental Risk Mitigation;2023-07-31

5. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins;Food Research International;2022-06

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