Related references
Note: Only part of the references are listed.Developing a simultaneously antioxidant and pH-responsive κ-carrageenan/hydroxypropyl methylcellulose film blended with Prunus maackii extract
Guohou Sun et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
Shaolei Kang et al.
CARBOHYDRATE POLYMERS (2020)
Development of active, water-resistant carboxymethyl cellulose-poly vinyl alcohol-Aloe vera packaging film
Sweetie R. Kanat et al.
CARBOHYDRATE POLYMERS (2020)
Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China
Jing Yang et al.
SCIENTIA HORTICULTURAE (2020)
Effect of TiO2 on highly elastic, stretchable UV protective nanocomposite films formed by using a combination of k-Carrageenan, xanthan gum and gellan gum
Balasubramanian Rukmanikrishnan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Smart gelatin films prepared using red cabbage (Brassica oleracea L.) extracts as solvent
Yanina S. Musso et al.
FOOD HYDROCOLLOIDS (2019)
Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract
Xingchi Wang et al.
FOOD HYDROCOLLOIDS (2019)
Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix
Huimin Yong et al.
FOOD HYDROCOLLOIDS (2019)
A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols
Hao-Xiang Gao et al.
CARBOHYDRATE POLYMERS (2019)
Water resistance and mechanical properties of low methoxy-pectin nanocomposite film responses to interactions of Ca2+ ions and glycerol concentrations as crosslinking agents
Maryam Chaichi et al.
FOOD CHEMISTRY (2019)
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH-sensing range for food freshness monitoring
Jingrong Liu et al.
FOOD HYDROCOLLOIDS (2019)
Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix
Huimin Yong et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Effect of protein aggregates on properties and structure of rice bran protein-based film at different pH
Na Wang et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness
Junjun Zhang et al.
FOOD CHEMISTRY (2019)
Bionanocomposites materials for food packaging applications: Concepts and future outlook
Ahmed M. Youssef et al.
CARBOHYDRATE POLYMERS (2018)
Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model
Diego Luna-Vital et al.
FOOD RESEARCH INTERNATIONAL (2018)
Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry extracts films capable of monitoring pH variations
Qianyun Ma et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
The potential of quercetin as an effective natural antioxidant and indicator for packaging materials
Anna Masek et al.
FOOD PACKAGING AND SHELF LIFE (2018)
Black chokeberry (Aronia melanocarpa) pomace extract immobilized in chitosan for colorimetric pH indicator film application
Katalin Halasz et al.
FOOD PACKAGING AND SHELF LIFE (2018)
Predicting pork freshness using multi-index statistical information fusion method based on near infrared spectroscopy
Fangfang Qu et al.
MEAT SCIENCE (2018)
Active gellan gum/purple sweet potato composite films capable of monitoring pH variations
Yu-Chia Wei et al.
FOOD HYDROCOLLOIDS (2017)
Polysaccharide-based films and coatings for food packaging: A review
Patricia Cazon et al.
FOOD HYDROCOLLOIDS (2017)
Anthocyanin Profiles in Flowers of Grape Hyacinth
Qian Lou et al.
MOLECULES (2017)
Design of pectin-sodium alginate based films for potential healthcare application: Study of chemico-physical interactions between the components of films and assessment of their antimicrobial activity
Aleksandra Nesic et al.
CARBOHYDRATE POLYMERS (2017)
Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review
Basharat Yousuf et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Preparation of a visual pH-sensing film based on tara gum incorporating cellulose and extracts from grape skins
Qianyun Ma et al.
SENSORS AND ACTUATORS B-CHEMICAL (2016)
Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends
M. A. S. P. Nur Hazirah et al.
FOOD PACKAGING AND SHELF LIFE (2016)
Rapid authentication of concord juice concentration in a grape juice blend using Fourier-Transform infrared spectroscopy and chemometric analysis
Abigail B. Snyder et al.
FOOD CHEMISTRY (2014)
Chitosan biobased and intelligent films: Monitoring pH variations
Cristiana M. P. Yoshida et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
The Impact of Anthocyanin-Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films
Sunan Wang et al.
JOURNAL OF FOOD SCIENCE (2012)
Alginate and pectin composite films crosslinked with Ca2+ ions: Effect of the plasticizer concentration
Mariana Altenhofen da Silva et al.
CARBOHYDRATE POLYMERS (2009)
Alginate/gelatin blend films and their properties for drug controlled release
Zhanfeng Dong et al.
JOURNAL OF MEMBRANE SCIENCE (2006)
Share Paper
