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international journal of biological macromolecules(1)

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Xiaoxue Jia AND Peihua Ma AND Zicheng Yi AND Kevin Tarwa AND Aprajeeta Jha AND Qin Wang(0)

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department of nutrition and food science, college of agriculture and natural resources, university of maryland, college park, md, 2074(1)
department of nutrition and food science, college of agriculture and natural resources, university of maryland, college park, md, 20740, united states(1)
institute of food science and technology, chinese academy of agricultural sciences, beijing, 100193, people's republic of china(1)

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2025(1)

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资源类型: 外文期刊

作者:Xiaoxue Jia(精确检索)

作者:Peihua Ma(精确检索)

作者:Zicheng Yi(精确检索)

作者:Kevin Tarwa(精确检索)

作者:Aprajeeta Jha(精确检索)

作者:Qin Wang(精确检索)

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1Gradient curdlan@Zn/chitosan@curcumin composite films by interfacial co-precipitation for enhanced fruit preservation

作者： Xiaoxue Jia; Peihua Ma; Zicheng Yi; Kevin Tarwa; Aprajeeta Jha; Qin Wang; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China; Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, 20740, United States; Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, 2074;

来源：International Journal of Biological Macromolecules

关键词： Chitosan Curcumin Curdlan Fruit preservation Gradient-structured film Zinc