Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging

Zhai, X, Li, Z, Zhang, J et al. (9 more authors) (2018) Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging. Journal of Agricultural and Food Chemistry, 66 (48). pp. 12836-12846. ISSN 0021-8561

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Copyright, Publisher and Additional Information: © 2018 American Chemical Society. This is an author produced version of a paper published in Journal of Agricultural and Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: intelligent food packaging; gelatin; gellan gum; red radish anthocyanins; electrochemical writing; film
Dates:
  • Published: 5 December 2018
  • Accepted: 10 November 2018
  • Published (online): 19 November 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
FunderGrant number
Daiwa Anglo-Japanese FoundationNot Known
Depositing User: Symplectic Publications
Date Deposited: 25 Jun 2019 12:02
Last Modified: 19 Nov 2019 01:39
Status: Published
Publisher: American Chemical Society
Identification Number: https://doi.org/10.1021/acs.jafc.8b04932
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