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Development of pH-sensitive films based on gelatin/chitosan/nanocellulose and anthocyanins from hawthorn (Crataegus scabrifolia) fruit

Jiatong Yan, Rui Cui, Zhenya Tang, Yurou Wang, Hao Wang, Yuyue Qin, Mingwei Yuan, Minglong Yuan, Minglong Yuan, Minglong Yuan

2021Journal of Food Measurement & Characterization31 citationsDOI

Topics & Concepts

GelatinChitosanChemistryFood packagingPigmentFourier transform infrared spectroscopyFood scienceMaterials scienceChemical engineeringOrganic chemistryEngineeringNanocomposite Films for Food PackagingCollagen: Extraction and Characterization
Development of pH-sensitive films based on gelatin/chitosan/nanocellulose and anthocyanins from hawthorn (Crataegus scabrifolia) fruit | Litcius