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  1. Polysaccharide-based films and coatings for food packaging: A review

    Cazón, Patricia | Online Contents | 2016

  2. Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging

    Piñeros-Hernandez, Danyxa | Online Contents | 2017

  3. Advances in the pectin production process using novel extraction techniques: A review

    Adetunji, Lanrewaju Ridwan | Online Contents | 2017

  4. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

    Bai, Long | Online Contents | 2017

  5. Biopolymer-based particles as stabilizing agents for emulsions and foams

    Dickinson, Eric | Online Contents | 2016

  6. Improving functional properties of chitosan films as active food packaging by incorporating with propolis

    Siripatrawan, Ubonrat | Online Contents | 2016

  7. Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

    Wang, Wenjun | Online Contents | 2016

  8. Preparation and characterization of nanoemulsion encapsulating curcumin

    Sari, T.P | Online Contents | 2015

  9. Release kinetics and antibacterial activity of curcumin loaded zein fibers

    Wang, Hualin | Online Contents | 2017

  10. Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review

    Liang, Jin | Online Contents | 2017

  11. Vegetable nanocellulose in food science: A review

    Gómez H, C | Online Contents | 2016

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

    Acevedo-Fani, Alejandra | Online Contents | 2015

  13. The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

    O'Sullivan, Jonathan | Online Contents | 2015

  14. Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol

    Farhan, Abdulaal | Online Contents | 2017

  15. Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

    Shah, Bakht Ramin | Online Contents | 2016

  16. Preparation and characterization of agar/lignin/silver nanoparticles composite films with ultraviolet light barrier and antibacterial properties

    Shankar, Shiv | Online Contents | 2017

  17. Extraction, physicochemical characteristics and functional properties of Mung bean protein

    Du, Mengxia | Online Contents | 2017

  18. Vegetable nanocellulose in food science: A review

    Zuluaga, R | Online Contents | 2016

  19. Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

    Shen, Xue | Online Contents | 2017

  20. Nano‐Food Packaging: An Overview of Market, Migration Research, and Safety Regulations

    Bumbudsanpharoke, Nattinee | Online Contents | 2015

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