Layer-by-layer electrostatic self-assembled coatings based on flaxseed gum and chitosan for Mongolian cheese preservation

Preparation of a novel citric acid-crosslinked Zn-MOF/chitosan composite and application in adsorption of chromium(VI) and methyl orange from aqueous solution

(2021) Chuanwen Niu et al.   CARBOHYDRATE POLYMERS

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

(2020) Shiyuan Fang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Evaluation of quality parameters and shelf life of fresh cheese packed under modified atmosphere

(2020) Irena Barukčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Natural Preservatives from Plant in Cheese Making

(2020) Mena Ritota et al.   Animals

Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese

(2020) Mônica Correia Gonçalves et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Study of the Flavor Properties of Bread Containing Natural Cheese

(2020) Aki Morita et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese

(2019) Lydia Ong et al.   Food Biophysics

Chitosan role for shelf-life extension of seafood

(2019) Piotr Kulawik et al.   Environmental Chemistry Letters

Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films

(2019) Mohammed Sabbah et al.   FOOD HYDROCOLLOIDS

Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese

(2019) M. Virginia Guitián et al.   INTERNATIONAL DAIRY JOURNAL

Chitosan film incorporated with citric acid and glycerol as an active packaging material for extension of green chilli shelf life

(2018) Ruchir Priyadarshi et al.   CARBOHYDRATE POLYMERS

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

(2018) Bal Kumari Sharma Khanal et al.   FOOD HYDROCOLLOIDS

Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer

(2018) Shuhong Dai et al.   FOOD RESEARCH INTERNATIONAL

An intensified atmospheric plasma-based process for the isolation of the chitin biopolymer from waste crustacean biomass

(2018) M. Borić et al.   GREEN CHEMISTRY

Antifungal, antioxidant and cytotoxic activities of chitosan nanoparticles and its use as an edible coating on vegetables

(2018) K. Divya et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Biomimetic Layer-by-Layer Self-Assembly of Nanofilms, Nanocoatings, and 3D Scaffolds for Tissue Engineering

(2018) Shichao Zhang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Emerging Chitosan-Based Films for Food Packaging Applications

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

Food texture evaluation using logistic regression model and magnetic food texture sensor

(2018) Hiroyuki Nakamoto et al.   JOURNAL OF FOOD ENGINEERING

The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages

(2018) Candan Ceylan Sahin et al.   JOURNAL OF FOOD ENGINEERING

Flaxseed gum a versatile natural hydrocolloid for food and non-food applications

(2018) Jun Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

(2018) P. Papetti et al.   CZECH JOURNAL OF FOOD SCIENCES

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

(2018) Müge Urgu et al.   Korean Journal for Food Science of Animal Resources

Characterization of olive oil emulsions stabilized by flaxseed gum

(2018) Jian Sun et al.   JOURNAL OF FOOD ENGINEERING

Short communication: Production of cottage cheese fortified with vitamin D

(2017) Benoît Crevier et al.   JOURNAL OF DAIRY SCIENCE

Application of preservation strategies to improve the shelf life of spreadable cheese

(2017) Cristina Costa et al.   Food Packaging and Shelf Life

Methods to extend the shelf-life of cottage cheese - a review

(2016) Thao M Ho et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimumL.) cultivars

(2016) Jun Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sensory Interactions between Cheese Aroma and Taste

(2015) Jun Niimi et al.   JOURNAL OF SENSORY STUDIES

Preparation of chitosan nanoparticles by spray drying, and their antibacterial activity

(2014) La Thi Kim Ngan et al.   RESEARCH ON CHEMICAL INTERMEDIATES

Characterisation of the sensory properties and market positioning of novel reduced-fat cheese

(2013) Kevin C. Deegan et al.   Innovative Food Science & Emerging Technologies

Quaternized chitosan-layered silicate intercalated composites based nanofibrous mats and their antibacterial activity

(2012) Hongbing Deng et al.   CARBOHYDRATE POLYMERS

Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents

(2012) Óscar L. Ramos et al.   INTERNATIONAL DAIRY JOURNAL

Hydroxypropyl chitosan/organic rectorite-based nanofibrous mats with intercalated structure for bacterial inhibition

(2012) Hongbing Deng et al.   JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION

Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

(2012) Helena C.F. Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

(2011) F. Zare et al.   FOOD RESEARCH INTERNATIONAL