Chitosan for food packaging: Recent advances in active and intelligent films
Flórez, María, Guerra-Rodríguez, Esther, Cazón, Patricia, Vázquez, Manuel
Published in Food hydrocolloids (01.03.2022)
Published in Food hydrocolloids (01.03.2022)
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Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract
Wang, Xingchi, Yong, Huimin, Gao, Li, Li, Lulu, Jin, Meijuan, Liu, Jun
Published in Food hydrocolloids (01.04.2019)
Published in Food hydrocolloids (01.04.2019)
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Polysaccharide-based films and coatings for food packaging: A review
Cazón, Patricia, Velazquez, Gonzalo, Ramírez, José A., Vázquez, Manuel
Published in Food hydrocolloids (01.07.2017)
Published in Food hydrocolloids (01.07.2017)
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Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
Chen, Hui-zhi, Zhang, Min, Bhandari, Bhesh, Yang, Chao-hui
Published in Food hydrocolloids (01.03.2020)
Published in Food hydrocolloids (01.03.2020)
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Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Li, Ke, Fu, Lei, Zhao, Ying-Ying, Xue, Si-Wen, Wang, Peng, Xu, Xing-Lian, Bai, Yan-Hong
Published in Food hydrocolloids (01.01.2020)
Published in Food hydrocolloids (01.01.2020)
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Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
Li, Dan, Zhao, Yue, Wang, Xu, Tang, Honglin, Wu, Nan, Wu, Fei, Yu, Dianyu, Elfalleh, Walid
Published in Food hydrocolloids (01.01.2020)
Published in Food hydrocolloids (01.01.2020)
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3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
Pant, Aakanksha, Lee, Amelia Yilin, Karyappa, Rahul, Lee, Cheng Pau, An, Jia, Hashimoto, Michinao, Tan, U-Xuan, Wong, Gladys, Chua, Chee Kai, Zhang, Yi
Published in Food hydrocolloids (01.05.2021)
Published in Food hydrocolloids (01.05.2021)
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High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
Zhang, Lijuan, Zaky, Ahmed A., Zhou, Chengfu, Chen, Yannan, Su, Wentao, Wang, Haitao, Abd El-Aty, A.M., Tan, Mingqian
Published in Food hydrocolloids (01.10.2022)
Published in Food hydrocolloids (01.10.2022)
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Advances in the plant protein extraction: Mechanism and recommendations
Kumar, Manoj, Tomar, Maharishi, Potkule, Jayashree, Verma, Reetu, Punia, Sneh, Mahapatra, Archana, Belwal, Tarun, Dahuja, Anil, Joshi, Shourabh, Berwal, Mukesh K., Satankar, Varsha, Bhoite, Anilkumar G., Amarowicz, Ryszard, Kaur, Charanjit, Kennedy, John F.
Published in Food hydrocolloids (01.06.2021)
Published in Food hydrocolloids (01.06.2021)
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Journal Article
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
Ribeiro, E.F., Morell, P., Nicoletti, V.R., Quiles, A., Hernando, I.
Published in Food hydrocolloids (01.10.2021)
Published in Food hydrocolloids (01.10.2021)
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Journal Article
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging
Sun, Jishuai, Jiang, Haixin, Wu, Huibin, Tong, Cailing, Pang, Jie, Wu, Chunhua
Published in Food hydrocolloids (01.10.2020)
Published in Food hydrocolloids (01.10.2020)
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