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Impact of nano/micron vegetable carbon black on mechanical, barrier and anti-photooxidation properties of fish gelatin film.
Ding, Junsheng; Wu, Xiaomeng; Qi, Xiaona; Guo, Heng; Liu, Anjun; Wang, Wenhang.
Affiliation
  • Ding J; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Wu X; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Qi X; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Guo H; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Liu A; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Wang W; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
J Sci Food Agric ; 98(7): 2632-2641, 2018 May.
Article in En | MEDLINE | ID: mdl-29076193
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Vegetables / Food Packaging / Fish Proteins / Gelatin Limits: Animals Language: En Journal: J Sci Food Agric Year: 2018 Document type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Vegetables / Food Packaging / Fish Proteins / Gelatin Limits: Animals Language: En Journal: J Sci Food Agric Year: 2018 Document type: Article Affiliation country: China