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

Preparation and characterisation of Chlorogenic acid-gelatin: A type of biologically active film for coating preservation

(2017) Shalu Fu et al.   FOOD CHEMISTRY

Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol

(2017) Abdulaal Farhan et al.   FOOD HYDROCOLLOIDS

Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles

(2017) Yasir Ali Arfat et al.   FOOD HYDROCOLLOIDS

A novel active packaging material based on starch-halloysite nanocomposites incorporating antimicrobial peptides

(2017) Stela Maris Meister Meira et al.   FOOD HYDROCOLLOIDS

Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants

(2017) Fei Liu et al.   FOOD HYDROCOLLOIDS

The properties of chitosan and gelatin films incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil as biodegradable materials for active food packaging

(2017) Yasser Shahbazi   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of corn oil on physical, thermal, and antifungal properties of gelatin-based nanocomposite films containing nano chitin

(2017) Samar Sahraee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genipin-crosslinked gelatin microspheres as a strategy to prevent postsurgical peritoneal adhesions: In vitro and in vivo characterization

(2016) Kaat De Clercq et al.   BIOMATERIALS

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

Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film

(2016) Jingdong Xiao et al.   FOOD HYDROCOLLOIDS

Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants

(2016) Phakawat Tongnuanchan et al.   FOOD HYDROCOLLOIDS

Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activity

(2016) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Cellulose sulfate based film with slow-release antimicrobial properties prepared by incorporation of mustard essential oil and β-cyclodextrin

(2016) Guo Chen et al.   FOOD HYDROCOLLOIDS

Molecular interactions, characterization and antimicrobial activity of curcumin–chitosan blend films

(2016) Yujia Liu et al.   FOOD HYDROCOLLOIDS

An assessment of lactobiopolymer-montmorillonite composites for dip coating applications on fresh strawberries

(2016) Maria Paula Junqueira-Gonçalves et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of flexible bactericidal films based on poly(lactic acid) and essential oil and its effectiveness to reduce microbial growth of refrigerated rainbow trout

(2016) Zahra Javidi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications

(2016) Elisabete Maria Cruz Alexandre et al.   Food Packaging and Shelf Life

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

(2015) A. Lamas et al.   Food and Bioprocess Technology

Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges

(2015) Bhanu Prakash et al.   FOOD CONTROL

Preparation and characterization of nanoemulsion encapsulating curcumin

(2015) T.P. Sari et al.   FOOD HYDROCOLLOIDS

The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes

(2015) Jiulin Wu et al.   FOOD HYDROCOLLOIDS

Preparation of Gelatin Films Incorporated with Tea Polyphenol Nanoparticles for Enhancing Controlled-Release Antioxidant Properties

(2015) Fei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food applications of emulsion-based edible films and coatings

(2015) Sabina Galus et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Trends in the use of natural antioxidants in active food packaging: a review

(2014) Ana Sanches-Silva et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Antioxidant and anti-inflammatory potential of curcumin accelerated the cutaneous wound healing in streptozotocin-induced diabetic rats

(2014) Vinay Kant et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films

(2014) Carolina P. Ollé Resa et al.   Materials Science & Engineering C-Materials for Biological Applications

Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation

(2014) Jiulin Wu et al.   Food Packaging and Shelf Life

Preparation and structural analysis of chitosan films with and without sorbitol

(2013) Mei Liu et al.   FOOD HYDROCOLLOIDS

Inclusion complexation of isoprenaline and methyl dopa with α- and β-cyclodextrin nanocavities: Spectral and theoretical study

(2013) N. Rajendiran et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Active chitosan–polyvinyl alcohol films with natural extracts

(2012) Sweetie R. Kanatt et al.   FOOD HYDROCOLLOIDS

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

Release Kinetics of Tocopherol and Quercetin from Binary Antioxidant Controlled-Release Packaging Films

(2012) Xi Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activities of Curcumin and Ascorbyl Dipalmitate Nanoparticles and Their Activities after Incorporation into Cellulose-Based Packaging Films

(2012) Piyapong Sonkaew et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids

(2012) Carol López-de-Dicastillo et al.   PACKAGING TECHNOLOGY AND SCIENCE

Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts

(2010) Md. Sazedul Hoque et al.   FOOD HYDROCOLLOIDS

Antioxidant activity of inclusion complexes of tea catechins with β-cyclodextrins by ORAC assays

(2010) C. Folch-Cano et al.   FOOD RESEARCH INTERNATIONAL

Potato peel-based biopolymer film development using high-pressure homogenization, irradiation, and ultrasound

(2010) Ho Jin Kang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan filler effects on the experimental characterization, spectroscopic investigation and thermal studies of PVA/PVP blend films

(2010) E.M. Abdelrazek et al.   PHYSICA B-CONDENSED MATTER

Antioxidant activity of clove oil – A powerful antioxidant source

(2010) İlhami Gülçin et al.   Arabian Journal of Chemistry

Effects of plasticizers on the structure and properties of starch–clay nanocomposite films

(2008) Xiaozhi Tang et al.   CARBOHYDRATE POLYMERS

Environmentally friendly films based on chitosan and tetrahydrocurcuminoid derivatives exhibiting antibacterial and antioxidative properties

(2008) Elise Portes et al.   CARBOHYDRATE POLYMERS