Recent progress in the hydrophobic modification of starch-based films

被引：0
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作者：
Lin, Ziqiang [1 ,3 ]
Cheng, Hao [1 ]
He, Kuang [1 ]
McClements, David Julian [2 ]
Jin, Zhengyu [1 ,3 ,4 ]
Xu, Zhenlin [5 ]
Meng, Man [6 ]
Peng, Xinwen [7 ]
Chen, Long [1 ,3 ,4 ,5 ]
机构：
[1] School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi,214122, China
[2] Department of Food Science, University of Massachusetts, Amherst,MA,01003, United States
[3] State Key Lab of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi,214122, China
[4] Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi,214122, China
[5] School of Food Science and Technology, South China Agricultural University, Guangzhou,510642, China
[6] Licheng Detection & Certification Group Co., Ltd., Zhongshan,528400, China
[7] State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou,510640, China
来源：
Food Hydrocolloids | 2024年 / 151卷
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