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Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde-tannin acid-zinc acetate nanoparticles.
Yin, Wenqi; Yan, Ruyu; Zhou, Xiaoyi; Li, Xiaojing; Sang, Shangyuan; Julian McClements, David; Chen, Long; Long, Jie; Jiao, Aiquan; Wang, Jinpeng; Jin, Zhengyu; Qiu, Chao.
Afiliação
  • Yin W; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Yan R; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Zhou X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Li X; College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China.
  • Sang S; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
  • Julian McClements D; Department of Food Science, University of Massachusetts Amherst, MA 01060, USA.
  • Chen L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Long J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Jiao A; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Wang J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Jin Z; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Qiu C; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: phdqiu@jiangnan.edu.cn.
Food Chem ; 419: 136004, 2023 Sep 01.
Article em En | MEDLINE | ID: mdl-37054511
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Quitosana / Nanopartículas Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Quitosana / Nanopartículas Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido