Developing a green film from locust bean gum/carboxycellulose nanocrystal for fruit preservation
In order to prepare a film with good mechanical and barrier property for fruit preservation, the locust bean gum (LBG) coating was reinforced by carboxycellulose nanocrystal (C-CNC). The effect of C-CNC on the films was studied by analyzing the morphology, thermal stability, mechanical property, lig...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833521000629 |