The potential application of a novel biodegradable film activated with co-encapsulated epsilon-poly-l-lysine and Spirulina platensis extract for fish fillets preservation

A novel composite edible film fabricated by incorporating W/O/W emulsion into a chitosan film to improve the protection of fresh fish meat

(2022) Dongdong Yuan et al.   FOOD CHEMISTRY

Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage

(2022) Samad Tavakoli et al.   FOOD CHEMISTRY

Nanoemulsion and emulsion vitamin D3 fortified edible film based on quince seed gum

(2021) Javad Behjati et al.   CARBOHYDRATE POLYMERS

Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil

(2021) Zhaohua Huang et al.   FOOD CHEMISTRY

The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

(2021) Wangli Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasonic-assisted food-grade solvent extraction of high-value added compounds from microalgae Spirulina platensis and evaluation of their antioxidant and antibacterial properties

(2021) Samad Tavakoli et al.   Algal Research-Biomass Biofuels and Bioproducts

Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation

(2021) Dawei Yu et al.   FOOD CHEMISTRY

The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films

(2020) Hadi Hashemi Gahruie et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel

(2020) Maryam Moghadam et al.   FOOD HYDROCOLLOIDS

Antimicrobial activity of Epsilon-Poly-l-lysine against phytopathogenic bacteria

(2020) Bárbara Rodrigues et al.   Scientific Reports

Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications

(2020) Chang Liu et al.   Food Packaging and Shelf Life

Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage

(2020) Yan Li et al.   FOOD MICROBIOLOGY

A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus)

(2020) Dawei Yu et al.   FOOD CHEMISTRY

Gelatin and/or chitosan-based films activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion

(2020) Larissa Tessaro et al.   FOOD HYDROCOLLOIDS

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

(2019) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols

(2018) Lixue Dou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions

(2018) Seyed Mohammad Hashem Hosseini et al.   FOOD CHEMISTRY

Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

(2018) Xinyu Sun et al.   FOOD CHEMISTRY

Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions

(2018) Adriana R. Machado et al.   FOOD RESEARCH INTERNATIONAL

Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.

(2018) Imene Chentir et al.   FOOD HYDROCOLLOIDS

Cinnamon and ginger essential oils to improve antifungal, physical and mechanical properties of chitosan-carboxymethyl cellulose films

(2017) Nooshin Noshirvani et al.   FOOD HYDROCOLLOIDS

Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp.

(2015) O. Parniakov et al.   BIORESOURCE TECHNOLOGY

Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

(2015) Afshin Faridi Esfanjani et al.   JOURNAL OF FOOD ENGINEERING

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

(2014) Hongbing Fan et al.   FOOD CHEMISTRY