The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite-Reference-Cited by-同舟云学术

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The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite

Published:2021-06-21 Issue:8 Volume:9 Page:4497-4508
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Tamimi Naser¹,Mohammadi Nafchi Abdorreza²³^ORCID,Hashemi‐Moghaddam Hamid¹^ORCID,Baghaie Homa²^ORCID

Affiliation:

1. Chemical Engineering Department Damghan Branch Islamic Azad University Damghan Iran

2. Food Science and Technology Department Damghan Branch Islamic Azad University Damghan Iran

3. Food Technology Division School of Industrial Technology Universiti Sains MalaysiaUSM Penang Malaysia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2426

Reference68 articles.

1. Biodegradable and Water Resistant Poly(vinyl) Alcohol (PVA)/Starch (ST)/Glycerol (GL)/Halloysite Nanotube (HNT) Nanocomposite Films for Sustainable Food Packaging

2. Size-controlled silver nanoparticles synthesized over the range 5–100 nm using the same protocol and their antibacterial efficacy

3. Fabrication and characterization of soluble soybean polysaccharide and nanorod-rich ZnO bionanocomposite

4. Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films

5. The effects of ZnOnanorodson the characteristics of sago starch biodegradable films;Alebooyeh R.;Journal of Chemical Health Risks,2012

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