相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Development and characterization of antimicrobial protein films based on soybean protein isolate incorporating diatomite/thymol complex
Hejun Wu et al.
FOOD HYDROCOLLOIDS (2021)
Production and application of freeze dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates
Burcu Gokkaya Erdem et al.
FOOD CHEMISTRY (2021)
Glycosylation fish gelatin with gum Arabic: Functional and structural properties
Huizhu Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Tuning structure and properties of gelatin edible films through pullulan dialdehyde crosslinking
Jie Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil
R. Syafiq et al.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T (2021)
Preparation, characterization and application of SPI-based blend film with antioxidant activity
Tong Li et al.
FOOD PACKAGING AND SHELF LIFE (2021)
Development and characterization of gliadin-based bioplastic films enforced by cinnamaldehyde
Feng Jia et al.
JOURNAL OF CEREAL SCIENCE (2021)
Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis
Supatchayaporn Nitsuwat et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates
Jian He et al.
FOOD HYDROCOLLOIDS (2020)
Development and characterization of sodium caseinate edible films cross-linked with genipin
Huei-Chi Lin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
A. Garcia et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Sensory attributes of edible insects and insect-based foods - Future outlooks for enhancing consumer appeal
Maryia Mishyna et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Edible films/coating with tailored properties for active packaging of meat, fish and derived products
Pramila Umaraw et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties
Marwa Hamdi et al.
CARBOHYDRATE POLYMERS (2020)
Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications
Chang Liu et al.
FOOD PACKAGING AND SHELF LIFE (2020)
Fabrication and characterization of cinnamaldehyde loaded polysaccharide composite nanofiber film as potential antimicrobial packaging material
Yufan Yang et al.
FOOD PACKAGING AND SHELF LIFE (2020)
Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)
Maryia Mishyna et al.
FOOD RESEARCH INTERNATIONAL (2019)
Novel edible composite films fabricated with whey protein isolate and zein: Preparation and physicochemical property evaluation
Min-Ju Tsai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Active gum karaya/Cloisite Na+ nanocomposite films containing cinnamaldehyde
Thi Luyen Cao et al.
FOOD HYDROCOLLOIDS (2019)
Fabrication of biodegradable gelatin/chitosan/cinnamaldehyde crosslinked membranes for antibacterial wound dressing applications
E. Kenawy et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation
Yue Wang et al.
FOODS (2019)
Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature
Shan Cheng et al.
FOOD CHEMISTRY (2019)
Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films
Hela Kchaou et al.
FOOD HYDROCOLLOIDS (2019)
Mechanical, Barrier and Antioxidant Properties of Chitosan Films Incorporating Cinnamaldehyde
Marco A. Lopez-Mata et al.
JOURNAL OF POLYMERS AND THE ENVIRONMENT (2018)
Casein films crosslinked by tannic acid for food packaging applications
Matias L. Picchio et al.
FOOD HYDROCOLLOIDS (2018)
Preparation and characterization of antioxidant soy protein isolate films incorporating licorice residue extract
Yingying Han et al.
FOOD HYDROCOLLOIDS (2018)
New starch ester/gelatin based films: Developed and physicochemical characterization
Chengmei Shi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins
Farayde Matta Fakhouri et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges
Ruann Janser Soares de Castro et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients
Claudia Clarkson et al.
INSECTS (2018)
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
Pramila Umaraw et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Effect of pH and lactose on cross-linking extension and structure of fish gelatin films
A. Etxabide et al.
REACTIVE & FUNCTIONAL POLYMERS (2017)
Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films
Li Liu et al.
RSC ADVANCES (2017)
Thermo-mechanical, structural characterization and antibacterial performance of solvent casted polylactide/cinnamon oil composite films
Jasim Ahmed et al.
FOOD CONTROL (2016)
Property enhancement of soy protein isolate-based films by introducing POSS
Changlei Xia et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Study on the mechanism of microwave modified wheat protein fiber to improve its mechanical properties
Cuiqing Liu et al.
JOURNAL OF CEREAL SCIENCE (2016)
Crosslinking in polysaccharide and protein films and coatings for food contact - A review
Henriette M. C. Azeredo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Effects of cinnamaldehyde on Escherichia coli and Staphylococcus aureus membrane
Suxia Shen et al.
FOOD CONTROL (2015)
Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation time
Chen Li et al.
FOOD HYDROCOLLOIDS (2015)
Development of blend films from soy meal protein and crude glycerol-based waterborne polyurethane
Xinjie Tong et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Physical crosslinkings of edible collagen casing
Wenhang Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)
Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films
Wei-Jing Lin et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures
A. Etxabide et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications
Alaitz Etxabide et al.
REACTIVE & FUNCTIONAL POLYMERS (2015)
Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films
Caio G. Otoni et al.
FOOD HYDROCOLLOIDS (2014)
Soy proteins: A review on composition, aggregation and emulsification
K. Nishinari et al.
FOOD HYDROCOLLOIDS (2014)
Physical and mechanical properties of compression molded and solution casting soybean protein concentrate based films
Emiliano M. Ciannamea et al.
FOOD HYDROCOLLOIDS (2014)
Grafting soyprotein isolates with various methacrylates for thermoplastic applications
Zhen Shi et al.
INDUSTRIAL CROPS AND PRODUCTS (2014)
Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents
Rajeev Bhat et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Crosslinked nanofibrillated cellulose: poly(acrylic acid) nanocomposite films; enhanced mechanical performance in aqueous environments
Steven Spoljaric et al.
CELLULOSE (2013)
Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
Oscar L. Ramos et al.
FOOD HYDROCOLLOIDS (2013)
Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels
Abdorreza Mohammadi Nafchi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)
Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol
Marina P. Arrieta et al.
JOURNAL OF FOOD ENGINEERING (2013)
Fractal characterization of impact fracture surface of steel
Wei Tang et al.
APPLIED SURFACE SCIENCE (2012)
Use of multiparameter flow cytometry to determine the effects of monoterpenoids and phenylpropanoids on membrane polarity and permeability in staphylococci and enterococci
Katherine A. Hammer et al.
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2012)
Extrusion of soy protein with gelatin and sugars at low moisture content
P. Guerrero et al.
JOURNAL OF FOOD ENGINEERING (2012)
Effect of clay contents on mechanical and water vapor barrier properties of agar-based nanocomposite films
Jong-Whan Rhim
CARBOHYDRATE POLYMERS (2011)
Functional Properties of Bioplastics Made from Wheat Gliadins Modified with Cinnamaldehyde
M. Pau Balaguer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Functional properties of films based on soy protein isolate and gelatin processed by compression molding
P. Guerrero et al.
JOURNAL OF FOOD ENGINEERING (2011)
Properties of zein films coated with drying oils
Q Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
分享论文
