The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose
Shiwen Pang, Yong Wang, Hui Jia, Ruoyi Hao, Jan Mráz, Shengjie Li, Yizhen Pu, Xiuping Dong, Jinfeng Pan
Topics & Concepts
AnthocyaninGelatinRed cabbageFood scienceChemistryUltrasoundBiochemistryMedicineRadiologyCollagen: Extraction and CharacterizationDyeing and Modifying Textile FibersMeat and Animal Product Quality