Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film
Huimin Yong(Yangzhou University), Jun Liu(Yangzhou University), Yunpeng Liu(First Hospital of China Medical University), Yan Qin(Yangzhou University), Xingchi Wang(Yangzhou University), Xin Zhang(Universidad del Noreste)
Cited by 388
Related Papers
Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract
|Food Hydrocolloids|2018|614
Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract
|Food Hydrocolloids|2019|589
Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix
|Food Hydrocolloids|2018|458
Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films
|Food Packaging and Shelf Life|2020|410
Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr
|International Journal of Biological Macromolecules|2019|392