Mechanical, barrier, and color properties of banana starch edible films incorporated with nanoemulsions of lemongrass (Cymbopogon citratus) and rosemary (Rosmarinus officinalis) essential oils

Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets

(2017) Seyed Mohammad Taghi Gharibzahedi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation

(2017) Yoon Ah Oh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Art and Science behind Modified Starch Edible Films and Coatings: A Review

(2016) Umar Shah et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods

(2016) Jennifer S. Komaiko et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterization and antimicrobial effect of starch-based edible coating suspensions

(2016) Irais Sánchez-Ortega et al.   FOOD HYDROCOLLOIDS

Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions

(2016) Caio G. Otoni et al.   FOOD HYDROCOLLOIDS

Development and characterization of unripe banana starch films incorporated with solid lipid microparticles containing ascorbic acid

(2016) Tanara Sartori et al.   FOOD HYDROCOLLOIDS

Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions

(2016) Huanle Chen et al.   FOOD HYDROCOLLOIDS

Essential oil nanoemulsions as antimicrobial agents in food

(2016) Francesco Donsì et al.   JOURNAL OF BIOTECHNOLOGY

Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

(2015) Alejandra Acevedo-Fani et al.   FOOD HYDROCOLLOIDS

Active edible films: Current state and future trends

(2015) Cristina Mellinas et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration

(2015) Mayra Cristina Silva-Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible films and coatings containing bioactives

(2015) Pablo R Salgado et al.   Current Opinion in Food Science

Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

(2014) Caio G. Otoni et al.   FOOD HYDROCOLLOIDS

Edible Films from Methylcellulose and Nanoemulsions of Clove Bud (Syzygium aromaticum) and Oregano (Origanum vulgare) Essential Oils as Shelf Life Extenders for Sliced Bread

(2014) Caio G. Otoni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature

(2014) Yuhua Chang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review

(2013) R. K. Dhall   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physical, antioxidant and antimicrobial properties of chitosan–cinnamon leaf oil films as affected by oleic acid

(2013) Ángela Perdones et al.   FOOD HYDROCOLLOIDS

Edible and Biodegradable Starch Films: A Review

(2012) Alberto Jiménez et al.   Food and Bioprocess Technology

Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion

(2012) Felix Ostertag et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Starch films from a novel (Pachyrhizus ahipa) and conventional sources: Development and characterization

(2012) Olivia V. López et al.   Materials Science & Engineering C-Materials for Biological Applications

Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry

(2012) A. Perdones et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions

(2011) Khalid Ziani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Nanoemulsions Prepared by a Low-Energy Emulsification Method Applied to Edible Films

(2010) Cristina Bilbao-Sáinz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Catastrophic phase inversion via formation of multiple emulsions: A prerequisite for formation of fine emulsions

(2009) F. Jahanzad et al.   CHEMICAL ENGINEERING RESEARCH & DESIGN

Differentiation between Cooking Bananas and Dessert Bananas. 2. Thermal and Functional Characterization of Cultivated Colombian Musaceae (Musasp.)

(2009) Dominique Dufour et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities

(2009) W-X. Du et al.   JOURNAL OF FOOD SCIENCE

Physicochemical Characteristics of Starches from Unripe Fruits of Mango and Banana

(2009) Vicente Espinosa-Solis et al.   STARCH-STARKE

Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

(2009) María Alejandra Rojas-Graü et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

(2008) Naciye Erkan et al.   FOOD CHEMISTRY