The synergistic effect of xanthan gum and gallic acid on enhancing blueberry anthocyanin stability in an intelligent film: Characterization and application in monitoring sturgeon freshness

Food Chemistry 2026

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Authors: Dan Zhang, Hao Tao, Kai Liu, Li-Wen Wang, Hao-miao Guo, Shao-Min Yuan, Chunyu Kang

DOI: 10.1016/j.foodchem.2026.148380

Cited by: 3

References: 73

Fields of Study & Subjects

Nanocomposite Films for Food Packaging Meat and Animal Product Quality Adsorption and biosorption for pollutant removal

References 73