Effect of Maillard reaction products on the physical and antimicrobial properties of edible films based onε-polylysine and chitosan

Rapidly in situ forming chitosan/ε-polylysine hydrogels for adhesive sealants and hemostatic materials

(2013) Wei Nie et al.   CARBOHYDRATE POLYMERS

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

(2012) Duoxia Xu et al.   FOOD HYDROCOLLOIDS

Antimicrobial Potential of Polylysine in Edible Films

(2011) İlke UYSAL ÜNALAN et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water

(2010) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Characterization of quinoa protein–chitosan blend edible films

(2010) Lilian E. Abugoch et al.   FOOD HYDROCOLLOIDS

Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

(2009) Jun-Feng Su et al.   CARBOHYDRATE POLYMERS

ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

(2009) M.H. HOSSEINI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chitin and chitosan polymers: Chemistry, solubility and fiber formation

(2009) C.K.S. Pillai et al.   PROGRESS IN POLYMER SCIENCE

Preparation and characterization of Maillard reacted chitosan films with hemicellulose model compounds

(2008) Kenji Umemura et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Development and characterization of composite edible films based on whey protein isolate and mesquite gum

(2008) Javier Osés et al.   JOURNAL OF FOOD ENGINEERING

Effect of chitosan coating in preventing deterioration and preserving the quality of fresh-cut papaya ‘Maradol’

(2008) Gustavo A González-Aguilar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Preparation of biodegradable chitin/gelatin membranes with GlcNAc for tissue engineering applications

(2007) H. Nagahama et al.   CARBOHYDRATE POLYMERS