Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation
Krishna Aayush(Graphic Era University), Tianxi Yang(University of British Columbia), Gurvendra Pal Singh(Lovely Professional University), Prafull Chavan(Shoolini University), Somesh Sharma(Shoolini University), Swarup Roy(Lovely Professional University), Ivy Chiu(University of British Columbia), Mamta Shandilya(Shoolini University), Kanika Sharma(Shoolini University), Haoxin Ye(University of British Columbia)
Cited by 28
Related Papers
Tannic acid: A green crosslinker for biopolymer-based food packaging films
|Trends in Food Science & Technology|2023|302
Review: Hydrothermal technology for smart materials
|Advances in Applied Ceramics Structural Functional and Bioceramics|2016|258
Recent progress in PBAT-based films and food packaging applications: A mini-review
|Food Chemistry|2023|180
Cross-linked biopolymeric films by citric acid for food packaging and preservation
|Advances in Colloid and Interface Science|2023|146
Nanotechnology for sustainable agro-food systems: The need and role of nanoparticles in protecting plants and improving crop productivity
|Plant Physiology and Biochemistry|2022|131