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Development and characterization of pH-sensitive and antioxidant edible films based on mung bean protein enriched with Echium amoenum anthocyanins

M R Fatahi Moghadam, Maryam Salami, Mehdi Mohammadian, Zahra Emam‐Djomeh

2021Journal of Food Measurement & Characterization48 citationsDOI

Topics & Concepts

AnthocyaninActive packagingAntioxidantUltimate tensile strengthFood scienceElongationFourier transform infrared spectroscopyMaterials scienceScanning electron microscopeChemistryFood packagingSolubilityChemical engineeringBiochemistryOrganic chemistryComposite materialEngineeringNanocomposite Films for Food PackagingPhytochemicals and Antioxidant ActivitiesMedicinal Plants and Neuroprotection
Development and characterization of pH-sensitive and antioxidant edible films based on mung bean protein enriched with Echium amoenum anthocyanins | Litcius