Curcumin‐containing microencapsulated antioxidant composite paper for cake preservation

A biodegradable chitosan-based composite film reinforced by ramie fibre and lignin for food packaging

(2022) Maocheng Ji et al.   CARBOHYDRATE POLYMERS

Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method

(2022) Yilin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quality and microbial diversity of homemade bread packaged in cinnamaldehyde loaded poly(lactic acid)/konjac glucomannan/wheat gluten bilayer film during storage

(2022) Li Wang et al.   FOOD CHEMISTRY

Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review

(2021) Preeti Tyagi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sustainable edible packaging systems based on active compounds from food processing byproducts: A review

(2021) Imen Hamed et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Release of Cinnamaldehyde and Thymol from PLA/Tilapia Fish Gelatin-Sodium Alginate Bilayer Films to Liquid and Solid Food Simulants, and Japanese Sea Bass: A Comparative Study

(2021) Jingwen Chen et al.   MOLECULES

Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films

(2021) Josemar Gonçalves de Oliveira Filho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring

(2021) Yaowen Liu et al.   FOOD HYDROCOLLOIDS

Effects of flexing, optical density, and lamination on barrier and mechanical properties of metallized films and aluminum foil centered laminates prepared with polyethylene terephthalate and linear low density polyethylene

(2020) Changfeng Ge et al.   JOURNAL OF PLASTIC FILM & SHEETING

Enhanced physicochemical stability of ω-3 PUFAs concentrates-loaded nanoliposomes decorated by chitosan/gelatin blend coatings

(2020) Seyed Fakhreddin Hosseini et al.   FOOD CHEMISTRY

Redox-responsive blend hydrogel films based on carboxymethyl cellulose/chitosan microspheres as dual delivery carrier

(2019) Fang Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of dried fruits and vegetables powder on cakes quality: A review

(2019) Fakhreddin Salehi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation of antimicrobial and antioxidant gelatin/curcumin composite films for active food packaging application

(2019) Swarup Roy et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Characterization of PLA-P3,4HB active film incorporated with essential oil: Application in peach preservation

(2019) Jinyong Jiang et al.   FOOD CHEMISTRY

Films based on κ-carrageenan incorporated with curcumin for freshness monitoring

(2018) Jingrong Liu et al.   FOOD HYDROCOLLOIDS

Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging

(2018) Z.A. Maryam Adilah et al.   FOOD HYDROCOLLOIDS

Preservative effects of allicin microcapsules on daily foods

(2018) Yufeng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study

(2018) Yi Zhang et al.   Food Bioscience

Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation

(2017) Jiulin Wu et al.   Food and Bioprocess Technology

Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

(2017) Laura G. Gómez-Mascaraque et al.   FOOD CHEMISTRY

On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying

(2016) Wenjie Liu et al.   JOURNAL OF FOOD ENGINEERING

Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application

(2016) Izabela Dutra Alvim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review

(2016) Sui Kiat Chang et al.   Journal of Functional Foods

Microencapsulation stabilizes curcumin for efficient delivery in food applications

(2016) Isuru R. Ariyarathna et al.   Food Packaging and Shelf Life

Studies on the physicochemical characteristics of oil extracted from gamma irradiated pistachio (Pistacia vera L.)

(2015) Mahfouz Al-Bachir   FOOD CHEMISTRY

Stability of Curcumin Microencapsulated by Spray and Freeze Drying in Binary and Ternary Matrices of Maltodextrin, Gum Arabic and Modified Starch

(2015) D.M. Cano-Higuita et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds

(2013) Yuanjie Pan et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Gum Cordia: A novel edible coating to increase the shelf life of Chilgoza (Pinus gerardiana)

(2012) Muhammad Abdul Haq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of packaging and storage conditions on quality of shelled walnuts

(2008) S.F. Mexis et al.   FOOD CONTROL