Rheological study of the incorporation of grape seed extract in chitosan and gelatin coatings

Chitosan and gelatin materials incorporated with phenolic extracts of grape seed and jabuticaba peel: Rheological, physicochemical, antioxidant, antimicrobial and barrier properties

(2020) Murilo Álison Vigilato Rodrigues et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Optimization and release evaluation for tea polyphenols and chitosan composite films with regulation of glycerol and Tween

(2019) Yong PENG et al.   Food Science and Technology

Rheological and antioxidant properties of chitosan/gelatin-based materials functionalized by pomegranate peel extract

(2019) Mirella R.V. Bertolo et al.   CARBOHYDRATE POLYMERS

Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava ( Psidium guajava L.)

(2018) M. Sneha Nair et al.   FOOD CHEMISTRY

Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil

(2018) Murat Kaya et al.   Innovative Food Science & Emerging Technologies

Emerging Chitosan-Based Films for Food Packaging Applications

(2018) Hongxia Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed ( Lepidium sativum ) gum fractions

(2017) Somayeh Razmkhah et al.   FOOD HYDROCOLLOIDS

Structural properties of films and rheology of film-forming solutions of chitosan gallate for food packaging

(2016) Chunhua Wu et al.   CARBOHYDRATE POLYMERS

Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds

(2016) Mohammad Anvari et al.   FOOD HYDROCOLLOIDS

Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed

(2016) Seyed Mohammad Ali Razavi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts

(2016) Jeannine Bonilla et al.   Food Bioscience

Biological effects of chitosan and its derivatives

(2015) Dai-Hung Ngo et al.   FOOD HYDROCOLLOIDS

Influence of grape pomace extract incorporation on chitosan films properties

(2014) Andreia S. Ferreira et al.   CARBOHYDRATE POLYMERS

Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout

(2013) Fariba Nowzari et al.   FOOD CHEMISTRY

Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates

(2013) Hajer Aloui et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chitosan based edible films and coatings: A review

(2013) Maher Z. Elsabee et al.   Materials Science & Engineering C-Materials for Biological Applications

Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract

(2012) A. Silva-Weiss et al.   FOOD HYDROCOLLOIDS

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

(2011) Qian Deng et al.   FOOD RESEARCH INTERNATIONAL

Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight

(2011) Ana I. Bourbon et al.   JOURNAL OF FOOD ENGINEERING

Rheological, mechanical and moisture sorption characteristics of cassava starch-konjac glucomannan blend films

(2011) Soumya B. Nair et al.   STARCH-STARKE

Chemical Modification of Gelatin by a Natural Phenolic Cross-linker, Tannic Acid

(2010) Xiaoqing Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of anionic collagen with chitosan: Effect on thermal and morphological characteristics

(2009) Marilia M. Horn et al.   CARBOHYDRATE POLYMERS

Perspectives for chitosan based antimicrobial films in food applications

(2008) P.K. Dutta et al.   FOOD CHEMISTRY