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Chitosan/iron oxide nanocomposite films: Effect of the composition and preparation methods on the adsorption of congo red

Carbohydrate polymers, 2019-10, Vol.221, p.186-194

2019

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Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers: Assessment on Carrot, Cheese, and Salami

Journal of food science, 2011-01, Vol.76 (1), p.M54-M63

2011

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Bio‐Based Polymers Obtained from Modified Fatty Acids and Soybean Oil with Tailorable Physical and Mechanical Performance

European journal of lipid science and technology, 2020-10, Vol.122 (10), p.n/a

2020

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Composite films based on chitosan and nanomagnetite

European polymer journal, 2015-05, Vol.66, p.386-396

2015

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Magnetic Nanocomposites Based on Thermoset Polymers with Outstanding Amount of Green Carbon

Journal of polymers and the environment, 2023, Vol.31 (1), p.149-161

2023

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Development and characterization of edible chitosan/olive oil emulsion films

Carbohydrate polymers, 2012-01, Vol.87 (2), p.1318-1325

2012

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Caseinate films modified with tung oil

Food hydrocolloids, 2010, Vol.24 (8), p.800-808

2010

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Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals

Carbohydrate polymers, 2014-01, Vol.101, p.1018-1026

2014

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Adsorption of arsenic onto films based on chitosan and chitosan/nano-iron oxide

International journal of biological macromolecules, 2020-12, Vol.165 (Pt A), p.1286-1295

2020

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Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability

Food research international, 2022-02, Vol.152, p.110924-110924, Article 110924

2022

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Seaweed bioactive compounds: Promising and safe inputs for the green synthesis of metal nanoparticles in the food industry

Critical reviews in food science and nutrition, 2023, Vol.63 (11), p.1527-1550

2023

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Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers

Journal of food engineering, 2011-03, Vol.103 (1), p.76-83

2011

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Effect of crosslinking on the properties of sodium caseinate films

Journal of applied polymer science, 2010-04, Vol.116 (1), p.18-26

2010

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Active wheat gluten films obtained by thermoplastic processing

Food science & technology, 2016-06, Vol.69, p.47-54

2016

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Shape memory polymer networks based on methacrylated fatty acids

European polymer journal, 2019-07, Vol.116, p.321-329

2019

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Integrating ricinoleic acid derivates to thermoset polymers with tunable properties

Polymer international, 2021-09, Vol.70 (9), p.1298-1308

2021

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The effect of different palm oil‐based bio‐polyols on foaming process and selected properties of porous polyurethanes

Polymer international, 2017-11, Vol.66 (11), p.1522-1529

2017

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Wheat gluten films obtained by compression molding

Polymer testing, 2015-05, Vol.43, p.68-77

2015

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Stress relaxation behavior of weldable crosslinked polymers based on methacrylated oleic and lauric acids

European polymer journal, 2020-06, Vol.132, p.109740, Article 109740

2020

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Effect of the nano-cellulose content on the properties of reinforced polyurethanes. A study using mechanical tests and positron anihilation spectroscopy

Polymer testing, 2013-02, Vol.32 (1), p.115-122

2013

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From the synthesis and characterization of methacrylated fatty acid based precursors to shape memory polymers

Polymer international, 2019-03, Vol.68 (3), p.546-554

2019

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Magnetic composite films based on alginate and nano-iron oxide particles obtained by synthesis “in situ”

European polymer journal, 2017-09, Vol.94, p.43-55

2017

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How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance

Current opinion in food science, 2023-04, Vol.50, p.100988, Article 100988

2023

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Sodium caseinate films containing linseed oil resin as oily modifier

Food hydrocolloids, 2015-02, Vol.44, p.407-415

2015

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Characterization of chitosan/caseinate films

Journal of applied polymer science, 2008-01, Vol.107 (2), p.1080-1090

2008

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Chitosan/iron oxide nanocomposite films: Effect of the composition and preparation methods on the adsorption of congo red

Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers: Assessment on Carrot, Cheese, and Salami

Bio‐Based Polymers Obtained from Modified Fatty Acids and Soybean Oil with Tailorable Physical and Mechanical Performance

Composite films based on chitosan and nanomagnetite

Magnetic Nanocomposites Based on Thermoset Polymers with Outstanding Amount of Green Carbon

Development and characterization of edible chitosan/olive oil emulsion films

Caseinate films modified with tung oil

Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals

Adsorption of arsenic onto films based on chitosan and chitosan/nano-iron oxide

Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability

Seaweed bioactive compounds: Promising and safe inputs for the green synthesis of metal nanoparticles in the food industry

Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers

Effect of crosslinking on the properties of sodium caseinate films

Active wheat gluten films obtained by thermoplastic processing

Shape memory polymer networks based on methacrylated fatty acids

Integrating ricinoleic acid derivates to thermoset polymers with tunable properties

The effect of different palm oil‐based bio‐polyols on foaming process and selected properties of porous polyurethanes

Wheat gluten films obtained by compression molding

Stress relaxation behavior of weldable crosslinked polymers based on methacrylated oleic and lauric acids

Effect of the nano-cellulose content on the properties of reinforced polyurethanes. A study using mechanical tests and positron anihilation spectroscopy

From the synthesis and characterization of methacrylated fatty acid based precursors to shape memory polymers

Magnetic composite films based on alginate and nano-iron oxide particles obtained by synthesis “in situ”

How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance

Sodium caseinate films containing linseed oil resin as oily modifier

Characterization of chitosan/caseinate films

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