A trilaminar edible film of nanocellulose, konjac glucomannan, and curcumin with pH-responsive and amphiphilic properties: preparation, characterization, and application

作者：Xiaoyan Wang, Chaohui Wang, Jun Zhao, Xinting Zhang, Ke Liu, Jingfeng Yang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144913 · 被引用次数：11 · 研究领域：Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls、Advanced Cellulose Research Studies