Effect and mechanism of cellulose nanofibrils on the active functions of biopolymer-based nanocomposite films

Food Research International

Volumn 99, Issue , 2017, Pages 166-172

  Yu, Zhilong ^a   Alsammarraie, Fouad K ^a   Nayigiziki, Francois Xavier ^a   Wang, Wei ^a   Vardhanabhuti, Bongkosh ^a   Mustapha, Azlin ^a   Lin, Mengshi ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Active function; Chitosan; Edible film; Nanocellulose; Starch

Indexed keywords

BIOMOLECULES; BUILDING MATERIALS; CELLULOSE; CELLULOSE FILMS; CHITIN; CHITOSAN; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; MICROORGANISMS; NANOCOMPOSITES; NANOFIBERS; OILS AND FATS; SCANNING ELECTRON MICROSCOPY; STARCH;

ACTIVE FUNCTION; ANTI-MICROBIAL EFFECTS; ANTI-MICROBIAL PROPERTIES; CELLULOSE NANOFIBRILS; CELLULOSE NANOFIBRILS (CNFS); EDIBLE FILMS; FUNCTIONAL PROPERTIES; NANO-CELLULOSE;

NANOCOMPOSITE FILMS;

CHITOSAN; FOOD; PRODUCTS; STARCH;

CELLULOSE; CHITOSAN; NANOCOMPOSITE; NANOFIBER; OXYGEN; STARCH; WATER;

CHEMISTRY; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN BOND; INFRARED SPECTROSCOPY; MICROBIOLOGY; NANOTECHNOLOGY; PERMEABILITY; PLIABILITY; PROCEDURES; RED MEAT; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; ULTRAVIOLET SPECTROPHOTOMETRY;

CELLULOSE; CHITOSAN; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN BONDING; MICROSCOPY, ELECTRON, SCANNING; NANOCOMPOSITES; NANOFIBERS; NANOTECHNOLOGY; OXYGEN; PERMEABILITY; PLIABILITY; RED MEAT; SPECTROPHOTOMETRY, ULTRAVIOLET; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; SURFACE PROPERTIES; WATER;

EID: 85019724779     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.05.009     Document Type: Article

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