Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process

Films based on cassava starch reinforced with soybean hulls or microcrystalline cellulose from soybean hulls

(2019) Aline Merci et al.   Food Packaging and Shelf Life

Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr

(2019) Yan Qin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Sheet‐extruded films from blends of hydroxypropylated and native corn starches, and their characterization

(2019) Hee‐Young Kim et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection

(2019) Shuo Wang et al.   FOOD HYDROCOLLOIDS

One-step processing of plasticized starch/cellulose nanofibrils nanocomposites via twin-screw extrusion of starch and cellulose fibers

(2019) Yesmine Fourati et al.   CARBOHYDRATE POLYMERS

Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration

(2018) Elodie Chevalier et al.   FOOD HYDROCOLLOIDS

Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi)

(2018) Mehvesh Mushtaq et al.   Innovative Food Science & Emerging Technologies

Preparation and characterization of thermoplastic starch and cellulose nanofibers as green nanocomposites: Extrusion processing

(2018) Abbas Ghanbari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review

(2018) Bilal Hassan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent advances in starch–clay nanocomposites

(2018) G. Madhumitha et al.   INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION

Bioactive films of arrowroot starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization

(2018) Gislaine Ferreira Nogueira et al.   FOOD CHEMISTRY

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

(2018) Junjun Zhang et al.   FOOD CHEMISTRY

A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex

(2018) Tieqiang Liang et al.   FOOD HYDROCOLLOIDS

Hydrogen-bonding interactions and compostability of bionanocomposite films prepared from corn starch and nano-fillers with and without added Jamaica flower extract

(2018) Tomy J. Gutiérrez et al.   FOOD HYDROCOLLOIDS

Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace

(2017) Ana Cardinale Pereira Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

(2017) Inyoung Choi et al.   FOOD CHEMISTRY

Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

(2017) Xiaodong Zhai et al.   FOOD HYDROCOLLOIDS

Influence of extrusion process conditions on starch film morphology

(2017) Paula González-Seligra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Active and intelligent packaging in meat industry

(2017) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of carboxylic acids as compatibilizer agent on mechanical properties of thermoplastic starch and polypropylene blends

(2016) Andréa Bercini Martins et al.   CARBOHYDRATE POLYMERS

Biodegradable polymer blends based on corn starch and thermoplastic chitosan processed by extrusion

(2016) J.F. Mendes et al.   CARBOHYDRATE POLYMERS

Influence of incorporation of starch nanoparticles in PBAT/TPS composite films

(2016) Paula González Seligra et al.   POLYMER INTERNATIONAL

Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

(2015) Basharat Yousuf et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity

(2015) Carlos H. Pagno et al.   FOOD CHEMISTRY

Synthesis and characterization of biofilms using native and modified pinhão starch

(2015) Cláudia Leites Luchese et al.   FOOD HYDROCOLLOIDS

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

(2015) Valdir Aniceto Pereira et al.   FOOD HYDROCOLLOIDS

Filmes de amido: produção, propriedades e potencial de utilização

(2014) Suzana Mali et al.   Semina-Ciencias Agrarias

Chitosan biobased and intelligent films: Monitoring pH variations

(2013) Cristiana M.P. Yoshida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment

(2011) Qiuli Yan et al.   FOOD RESEARCH INTERNATIONAL

Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature

(2011) A.C. Souza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Macromolecular Changes in Extruded Starch-Films Plasticized with Glycerol, Water and Stearic Acid

(2009) Heartwin A. Pushpadass et al.   STARCH-STARKE

Effect of cellulose fibers addition on the mechanical properties and water vapor barrier of starch-based films

(2008) Carmen M.O. Müller et al.   FOOD HYDROCOLLOIDS

Thermoplastic Processing of Proteins for Film Formation—A Review

(2008) V.M. Hernandez-Izquierdo et al.   JOURNAL OF FOOD SCIENCE