Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants

By Phakawat Tongnuanchan, S. Benjakul, T. Prodpran. 2014

151 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/448f4d1ffa69c0a6bdc5f38fcc747afe5c7c444a

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In Biomaterials

1. M. C. Garrigós
2. P. Sobral
3. M. C. Gómez‐Guillén

In Food Science

1. P. Sobral

Citations in the corpus

• Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds (2017, background): “Similarly, Tongnuanchan et al. (2014) reported a significant (p<0.05) 487 reduction of EM for gelatin based films loaded with different essential oils (basil, plai and lemon), in 488 respect to the control film (without essential oils).”
• Gelatin-Based Films and Coatings for Food Packaging Applications (2016, methodology): “developed new bio-films based on fish gelatin obtained from tilapia skin and 25% (w/w) of basil and citronella essential oils at a ratio of 1:1 (w/w) by the casting technique [67].”