Imagen de Portada

PLA /gelatin/ethyl cellulose nanofiber: performance optimization and strawberry preservation

Fuente: Wiley Open Access

Guardado en:

Detalles Bibliográficos
Autores principales:	Aili Wang, Mengqing Qi, Jiaxing Hao, Yiyang Yu, Wenge Yang, Yonghong Hu
Formato:	Artículo Open Access
Publicado:	Wiley 2026
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Impact of hydrophobically modified cellulose nanofiber on the stability of Pickering emulsion containing insect protein
por: Rong Fan, et al.
Publicado: (2024)

The preservation effect of biodegradable gelatin coating incorporated with grape seed oil on glazed shrimp
por: Tuba Baygar, et al.
Publicado: (2024)

The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases
por: Ragaa A Hamouda, et al.
Publicado: (2024)

Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars
por: Helen Murray, et al.
Publicado: (2024)

Thermal stability of γ‐PGA modified fish gelatin emulsion
por: Huan Xie, et al.
Publicado: (2024)

Effect of succinylated gelatin on transglutaminase‐catalyzed gel network formation
por: Haoyan Fang, et al.
Publicado: (2025)

Preparation and characterization of microcrystalline cellulose from rice bran
por: Yanlan Liu, et al.
Publicado: (2024)

Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of Japonica rice starch
por: Yuexi Yang, et al.
Publicado: (2024)

Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin
por: Yueyue Zhang, et al.
Publicado: (2024)

Extraction and physicochemical characterization of native and broiler chicken feet gelatin
por: Muhammad Usman, et al.
Publicado: (2024)

Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch
por: Yiling Zhang, et al.
Publicado: (2024)

Active‐intelligent packaging film developed by gelatin‐oxidized sodium alginate and blueberry anthocyanins with robust UV shielding and ammonia/ pH sensitivity
por: Baohua Liu, et al.
Publicado: (2026)

Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride
por: Zhe Zhao, et al.
Publicado: (2024)

Variability in strawberry tunnels impacts fruit quality and limits melatonin effects
por: Alba Arabia, et al.
Publicado: (2024)

Effects of yeast β‐glucan on gelatinization, structure and digestibility of potato starch
por: Lin Zhang, et al.
Publicado: (2024)

Innovative hybrid strategy for quality improvement of Goji tea: ultrasonic–ethyl oleate pretreatment combined with heat pump drying
por: Zhaokai Wang, et al.
Publicado: (2024)

Development of a kaolin‐based Bacillus velezensis BF01 composite for application in biocontrol of postharvest strawberry diseases
por: Hongling Lu, et al.
Publicado: (2025)

Folic acid in carboxymethylcellulose/polyethylene oxide electrospun nanofibers: preparation, release and stability
por: Karen A Zavala‐Castillo, et al.
Publicado: (2024)

Fabrication of sodium alginate gel beads encapsulating microcapsules via TGase ‐catalyzed crosslinking of gelatin in the outer aqueous phase of probiotics‐loaded W/O/W emulsions
por: Yingqian Su, et al.
Publicado: (2025)

The structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment
por: Wenjuan Feng, et al.
Publicado: (2025)

Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution
por: Gülce Bedis Kaynarca
Publicado: (2024)

Effect of ultrasonic‐assisted enzymatic extraction on proso millet bran protein: extraction rate, structural and functional properties
por: Mengqing Li, et al.
Publicado: (2025)

Dynamic gastrointestinal digestion of tilapia (Oreochromis mossambicus) skin gelatin: changes of hydrolysate properties and dipeptidyl peptidase IV inhibitory activity
por: Ritian Jin, et al.
Publicado: (2024)

Edible‐algae base composite film containing gelatin for food packaging from macroalgae, Gracilaroid (Gracilaria fisheri)
por: Kangsadan Boonprab, et al.
Publicado: (2024)

Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners
por: Diksha Chadha, et al.
Publicado: (2024)

Machine learning and multiple linear regression models can predict ascorbic acid and polyphenol contents, and antioxidant activity in strawberries
por: Kazufumi Zushi, et al.
Publicado: (2024)

Boron‐mediated regulation of productivity, pomology and nutritional composition across sequential harvests in high‐tunnel‐cultivated ‘ Rubygem ’ strawberries
por: Kerem Mertoglu, et al.
Publicado: (2025)

Physico‐chemical properties, adsorption capacity and anti‐oxidization of lignin and cellulose separated from mung bean skin by deep eutectic solvent treatment
por: Yanlan Liu, et al.
Publicado: (2025)

Peanut skin bioactive extract on pectin and gelatin candies: is it a potential dietary antioxidant delivery system for health improvement?
por: Luiza Gabriella Soares Dantas Pinheiro, et al.
Publicado: (2025)

The effect of extruded green banana flour substitution on the physicochemical and functional properties of composite doughs and noodle quality
por: Yujie Chen, et al.
Publicado: (2026)

Ultrasound‐enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms
por: Junrong Wang, et al.
Publicado: (2024)

Proteomics revealed regulatory mechanisms of pickling alkalinity on yellow preserved egg white gel properties
por: Qian Zeng, et al.
Publicado: (2025)

Lead biosorption by Bacillus tequilensis FB‐6: characterization of resistance mechanisms and its potential for remediation of contaminated soil
por: Xu Wang, et al.
Publicado: (2025)

Extrusion pre‐treatment of cowpea (Vigna unguiculata (L.) Walp.) lignocellulosic sidestream to produce cellulose fibres
por: Mondli Abednicko Masanabo, et al.
Publicado: (2024)

Effects of bacterial cellulose/thyme essential oil emulsion coating on the shelf life of chilled chicken meat
por: Yuelong Xu, et al.
Publicado: (2024)

Enhancing the effects of curcumin on oxidative stress injury in brain vascular endothelial cells using lactoferrin peptide nano‐micelles: antioxidant activity and mechanism
por: Guipan Chen, et al.
Publicado: (2024)

Effects of oligosaccharides, sodium carboxymethyl cellulose and d‐allulose as a compound improver on the quality of sugar‐reduced bread
por: Zirou Xiao, et al.
Publicado: (2024)

A probiotic shield: Lactobacillus acidophilus immobilized in bacterial cellulose for a more sustainable release process and improved viability
por: Parisa Moradi Eshkafti, et al.
Publicado: (2026)

Dietary curcumin alleviates aflatoxin B 1 ‐induced liver injury and improves growth performance in broilers via Nrf2 activation and NLRP3 inflammasome inhibition
por: Shenao Wang, et al.
Publicado: (2025)

Palm‐based nanocrystal cellulose‐stabilized Pickering emulsions: investigating characteristics, stability and in vitro digestion for potential application as substitution of coconut milk
por: Wai‐Ting Chong, et al.
Publicado: (2025)