Preparation and antibacterial properties of ε-polylysine-containing gelatin/chitosan nanofiber films
2020 · International Journal of Biological Macromolecules · 141 citations
https://doi.org/10.1016/j.ijbiomac.2020.08.152
D
Daoying Wang
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Daoying Wang is an academic researcher from Jiangsu Academy of Agricultural Sciences. The author has contributed to research in topics: Meat and Animal Product Quality & Animal Nutrition and Physiology & Biochemical effects in animals. The author has an h-index of 47, co-authored 234 publications.
ORCID: 0000-0003-1776-5854Papers by this author
worksDevelopment of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken
2022 · Food Hydrocolloids · 139 citations
https://doi.org/10.1016/j.foodhyd.2022.107546
Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
2020 · Poultry Science · 75 citations
https://doi.org/10.1016/j.psj.2019.11.013
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
2024 · Food Hydrocolloids · 63 citations
https://doi.org/10.1016/j.foodhyd.2024.110072
A fast-response visual indicator film based on polyvinyl alcohol/methylcellulose/black wolfberry anthocyanin for monitoring chicken and shrimp freshness
2022 · Food Packaging and Shelf Life · 54 citations
https://doi.org/10.1016/j.fpsl.2022.100939
The synergistic effects of phenyllactic acid and slightly acid electrolyzed water to effectively inactivate Klebsiella oxytoca planktonic and biofilm cells
2020 · Food Control · 50 citations
https://doi.org/10.1016/j.foodcont.2020.107804
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