Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
Jingrong Liu(Hefei University of Technology), Shaotong Jiang(Hefei University of Technology), Min Guo(Hefei University of Technology), Pengfei Wang(Chinese Academy of Sciences), Suwei Jiang(Hefei University of Technology), Hualin Wang(Anhui Academy of Agricultural Sciences), Xingjiang Li(North China University of Science and Technology)
Cited by 463
Related Papers
Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
|Carbohydrate Polymers|2019|342
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring
|Food Hydrocolloids|2019|249
Hydrogen sulfide acts as a regulator of flower senescence in plants
|Postharvest Biology and Technology|2011|233
<scp>ABI</scp>4 mediates antagonistic effects of abscisic acid and gibberellins at transcript and protein levels
|The Plant Journal|2015|184
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
|Journal of Food Engineering|2021|137