Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films

Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions

(2020) Tian Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Edible water barrier films prepared from aqueous dispersions of zein nanoparticles

(2019) Ljiljana Spasojević et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and characterization of biocomposite films made from kefiran, carboxymethyl cellulose and Satureja Khuzestanica essential oil

(2019) Seyedeh-Maryam Hasheminya et al.   FOOD CHEMISTRY

Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp. on melons

(2019) Sumit Kumar Paudel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

(2019) Xiao Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Retention and release properties of cinnamon essential oil in antimicrobial films based on chitosan and gum arabic

(2018) Tian Xu et al.   FOOD HYDROCOLLOIDS

Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions

(2018) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

(2018) Zhi Yang et al.   FOOD HYDROCOLLOIDS

Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch

(2018) N.F. Zainal Abiddin et al.   FOOD HYDROCOLLOIDS

Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions

(2018) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Preparation and properties of cinnamon-thyme-ginger composite essential oil nanocapsules

(2018) Jing Hu et al.   INDUSTRIAL CROPS AND PRODUCTS

UV-A activated TiO 2 embedded biodegradable polymer film for antimicrobial food packaging application

(2018) Jing Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starch-based antimicrobial films functionalized by pomegranate peel

(2018) Amjad Ali et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Evaluations of physicochemical and biological properties of pullulan-based films incorporated with cinnamon essential oil and Tween 80

(2018) Yifu Chu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of deacetylation degree on properties of Chitosan films using electrostatic spraying technique

(2018) Chenjun Zhuang et al.   FOOD CONTROL

Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens

(2018) Piyanan Chuesiang et al.   FOOD CONTROL

Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium, and post-processing film properties

(2017) Jasim Ahmed et al.   FOOD CONTROL

Facile Preparation of Starch-Based Electroconductive Films with Ionic Liquid

(2017) Binjia Zhang et al.   ACS Sustainable Chemistry & Engineering

Characteristics, protein engineering and applications of microbial thermostable pullulanases and pullulan hydrolases

(2016) M. Nisha et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes

(2016) Shengjun Wu et al.   FOOD CHEMISTRY

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

(2016) Xiao Feng et al.   FOOD CHEMISTRY

Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging

(2016) Peng Wen et al.   FOOD CONTROL

Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus

(2016) Yunbin Zhang et al.   FOOD CONTROL

Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil

(2016) Qiumin Ma et al.   FOOD HYDROCOLLOIDS

Improvement on Physical Properties of Pullulan Films by Novel Cross-Linking Strategy

(2016) Chieh-Ting Chen et al.   JOURNAL OF FOOD SCIENCE

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

Incorporation of nisin Z and lauric arginate into pullulan films to inhibit foodborne pathogens associated with fresh and ready-to-eat muscle foods

(2015) Rinrada Pattanayaiying et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Study on carvacrol and cinnamaldehyde polymeric films: mechanical properties, release kinetics and antibacterial and antibiofilm activities

(2012) A. Nostro et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum

(2010) Laura Sánchez-González et al.   CARBOHYDRATE POLYMERS

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

Preparation and properties of pullulan–alginate–carboxymethylcellulose blend films

(2008) Qunyi Tong et al.   FOOD RESEARCH INTERNATIONAL