Chitosan-Starch Films with Natural Extracts: Physical, Chemical, Morphological and Thermal Properties

Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan

(2018) Jiao Ge et al.   FOOD HYDROCOLLOIDS

Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage

(2018) Enayat Berizi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities

(2017) Xulin Huang et al.   FOOD HYDROCOLLOIDS

Antimicrobial, Optical and Mechanical Properties of Chitosan–Starch Films with Natural Extracts

(2017) Jessica Lozano-Navarro et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Adsorption of procyanidins onto chitosan-modified porous rice starch

(2017) Suwei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods

(2016) Gabriela Aravena et al.   FOOD CHEMISTRY

Characterization of films based on enzymatically modified chitosan derivatives with phenol compounds

(2016) Abdulhadi Aljawish et al.   FOOD HYDROCOLLOIDS

Chitosan and gelatin based biodegradable packaging films with UV-light protection

(2016) Shakeel Ahmed et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Thermoplastic starch plasticized with alginate–glycerol mixtures: Melt-processing evaluation and film properties

(2015) Olivia V. López et al.   CARBOHYDRATE POLYMERS

Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs

(2015) G. Pesavento et al.   FOOD CONTROL

Betalains: Natural plant pigments with potential application in functional foods

(2015) Ashwini Gengatharan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Properties of Resveratrol:In VitroandIn VivoStudies about Metabolism, Bioavailability, and Biological Effects in Animal Models and Humans

(2015) J. Gambini et al.   Oxidative Medicine and Cellular Longevity

Physical and Antibacterial Properties of Açaí Edible Films Formulated with Thyme Essential Oil and Apple Skin Polyphenols

(2014) Paula J. P. Espitia et al.   JOURNAL OF FOOD SCIENCE

Antimicrobial and antioxidant chitosan solutions enriched with active shrimp (Litopenaeus vannamei) waste materials

(2013) Mirari Y. Arancibia et al.   FOOD HYDROCOLLOIDS

Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch–chitosan films

(2013) J. Bonilla et al.   JOURNAL OF FOOD ENGINEERING

Physio-mechanical properties of an active chitosan film incorporated with montmorillonite and natural antioxidants extracted from pomegranate rind

(2013) Yu-Yue Qin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Active chitosan–polyvinyl alcohol films with natural extracts

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

Polysaccharide Nanocomposites Reinforced with Graphene Oxide and Keratin-Grafted Graphene Oxide

(2012) Claramaría Rodríguez-González et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Chitosan composite films: Thermal, structural, mechanical and antifungal properties

(2010) A.P. Martínez-Camacho et al.   CARBOHYDRATE POLYMERS

Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications

(2010) Duygu Altiok et al.   JOURNAL OF MATERIALS SCIENCE-MATERIALS IN MEDICINE

Chitosan/TiO2 nanocomposite pervaporation membranes for ethanol dehydration

(2009) Dong Yang et al.   CHEMICAL ENGINEERING SCIENCE

Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México

(2008) Marilyn Hernández-Medina et al.   Food Science and Technology

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

(2008) Catalina Vasco et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY