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Whey protein-polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties

Journal of the science of food and agriculture, 2011-11, Vol.91 (14), p.2628-2636

2011

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Aminipila terrae sp. nov., a strictly anaerobic bacterium isolated from river sediment

Archives of microbiology, 2021-08, Vol.203 (6), p.3163-3169

2021

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Anaerocolumna sedimenticola sp. nov., isolated from fresh water sediment

Antonie van Leeuwenhoek, 2021-05, Vol.114 (5), p.507-513

2021

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Effect of clove powder on quality characteristics and shelf life of kimchi paste

Food science & nutrition, 2019-02, Vol.7 (2), p.537-546

2019

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Development of a calcium hydroxide–dye kimchi ripening indicator and its application in kimchi packaging

Food chemistry, 2023-01, Vol.400, p.134039-134039, Article 134039

2023

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Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi

Food science & nutrition, 2019-02, Vol.7 (2), p.711-720

2019

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Innovative food-upcycling solutions: Comparative analysis of edible films from kimchi-extracted cellulose, sorbitol, and citric acid for food packaging applications

Food chemistry, 2024-08, Vol.450, p.139267-139267, Article 139267

2024

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Preparation and properties of sodium bicarbonate‐incorporated LDPE films with deodorizing function for kimchi packaging

Packaging technology & science, 2017-12, Vol.30 (12), p.781-790

2017

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pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages

International journal of biological macromolecules, 2023-07, Vol.242 (Pt 3), p.124905-124905, Article 124905

2023

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Whey protein concentrate-beeswax-sucrose suspension-coated paperboard with enhanced water vapor and oil-barrier efficiency

Food packaging and shelf life, 2020-09, Vol.25, p.100530, Article 100530

2020

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Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor

Journal of food science, 2024-01, Vol.89 (1), p.419-434

2024

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Development of smart colorimetric indicators for tracking kimchi freshness by loading aronia extract in agar, κ-carrageenan, and cellulose nanofiber films

International journal of biological macromolecules, 2024-06, Vol.270, p.132343-132343, Article 132343

2024

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Effect of catalyst carrier type and concentration on oxygen-scavenging property and characteristics of iron-based active films

Food science and biotechnology, 2024-02

2024

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Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze‐thaw

Journal of food science, 2020-12, Vol.85 (12), p.4342-4350

2020

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Use of Laser‐Etched Pouches to Control the Volume Expansion of Kimchi Packages During Distribution: Impact of Packaging and Storage on Quality Characteristics

Journal of food science, 2017-08, Vol.82 (8), p.1876-1884

2017

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Characterization of multi-functional, biodegradable sodium metabisulfite-incorporated films based on polycarprolactone for active food packaging applications

Food packaging and shelf life, 2020-09, Vol.25, p.100512, Article 100512

2020

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Deodorization films based on polyphenol compound‐rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi

Journal of food science, 2021-03, Vol.86 (3), p.1004-1013

2021

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Development of a cap liner composite film incorporating zinc oxide, celite, and zeolite for kimchi-storing bottles to absorb volatile sulfur compounds

Food packaging and shelf life, 2024-03, Vol.42, p.101228, Article 101228

2024

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Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions

Journal of food science, 2019-12, Vol.84 (12), p.3483-3493

2019

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Development of food packaging materials containing calcium hydroxide and porous medium with carbon dioxide-adsorptive function

Food packaging and shelf life, 2019-09, Vol.21, p.100352, Article 100352

2019

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Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Journal of food science, 2018-12, Vol.83 (12), p.3009-3018

2018

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Improved physical and mechanical properties of food packaging films containing calcium hydroxide as a CO2 adsorbent by stearic acid addition

Food packaging and shelf life, 2020-12, Vol.26, p.100558, Article 100558

2020

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Analysis of volatile compounds as quality indicators for Fuji apples after cold storage

Journal of food biochemistry, 2017-12, Vol.41 (6), p.e12410-n/a

2017

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Starch-methylcellulose-whey protein film properties

International journal of food science & technology, 2012-02, Vol.47 (2), p.255-261

2012

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effect of high pressure processing on the morphology of polyethylene films tested by differential scanning calorimetry and X-ray diffraction and its influence on the permeability of the polymer

Journal of applied polymer science, 2009-04, Vol.112 (1), p.107-113

2009

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Whey protein-polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties

Aminipila terrae sp. nov., a strictly anaerobic bacterium isolated from river sediment

Anaerocolumna sedimenticola sp. nov., isolated from fresh water sediment

Effect of clove powder on quality characteristics and shelf life of kimchi paste

Development of a calcium hydroxide–dye kimchi ripening indicator and its application in kimchi packaging

Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi

Innovative food-upcycling solutions: Comparative analysis of edible films from kimchi-extracted cellulose, sorbitol, and citric acid for food packaging applications

Preparation and properties of sodium bicarbonate‐incorporated LDPE films with deodorizing function for kimchi packaging

pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages

Whey protein concentrate-beeswax-sucrose suspension-coated paperboard with enhanced water vapor and oil-barrier efficiency

Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor

Development of smart colorimetric indicators for tracking kimchi freshness by loading aronia extract in agar, κ-carrageenan, and cellulose nanofiber films

Effect of catalyst carrier type and concentration on oxygen-scavenging property and characteristics of iron-based active films

Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze‐thaw

Use of Laser‐Etched Pouches to Control the Volume Expansion of Kimchi Packages During Distribution: Impact of Packaging and Storage on Quality Characteristics

Characterization of multi-functional, biodegradable sodium metabisulfite-incorporated films based on polycarprolactone for active food packaging applications

Deodorization films based on polyphenol compound‐rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi

Development of a cap liner composite film incorporating zinc oxide, celite, and zeolite for kimchi-storing bottles to absorb volatile sulfur compounds

Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions

Development of food packaging materials containing calcium hydroxide and porous medium with carbon dioxide-adsorptive function

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Improved physical and mechanical properties of food packaging films containing calcium hydroxide as a CO2 adsorbent by stearic acid addition

Analysis of volatile compounds as quality indicators for Fuji apples after cold storage

Starch-methylcellulose-whey protein film properties

effect of high pressure processing on the morphology of polyethylene films tested by differential scanning calorimetry and X-ray diffraction and its influence on the permeability of the polymer

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