Development, Characterization, and Antimicrobial Activity of Gelatin/Chitosan/ZnO Nanoparticle Composite Films

MMT-supported Ag nanoparticles for chitosan nanocomposites: Structural properties and antibacterial activity

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Development of tea extracts and chitosan composite films for active packaging materials

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Characterization and antibacterial properties of genipin-crosslinked chitosan/poly(ethylene glycol)/ZnO/Ag nanocomposites

(2012) Yangshuo Liu et al.   CARBOHYDRATE POLYMERS

Zinc Oxide Nanoparticles: Synthesis, Antimicrobial Activity and Food Packaging Applications

(2012) Paula Judith Perez Espitia et al.   Food and Bioprocess Technology

Preparation and functional properties of fish gelatin–chitosan blend edible films

(2012) Seyed Fakhreddin Hosseini et al.   FOOD CHEMISTRY

Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract

(2012) Jiulin Wu et al.   FOOD HYDROCOLLOIDS

Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films

(2011) Zunying Liu et al.   FOOD HYDROCOLLOIDS

Edible films and coatings: Structures, active functions and trends in their use

(2011) Víctor Falguera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metallic-based micro and nanocomposites in food contact materials and active food packaging

(2011) Amparo Llorens et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation, characterization and antimicrobial activities of chitosan/Ag/ZnO blend films

(2010) Li-Hua Li et al.   CHEMICAL ENGINEERING JOURNAL

Composite and bi-layer films based on gelatin and chitosan

(2008) S. Rivero et al.   JOURNAL OF FOOD ENGINEERING

Zn2+ release behavior and surface characteristics of Zn/LDPE nanocomposites and ZnO/LDPE nanocomposites in simulated uterine solution

(2008) Zhihong Yang et al.   JOURNAL OF MATERIALS SCIENCE-MATERIALS IN MEDICINE

Fish gelatin: a renewable material for developing active biodegradable films

(2008) M.C. Gómez-Guillén et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY