Page 56 - 精细化工2019年第12期
P. 56

·2384·                            精细化工   FINE CHEMICALS                                  第 36 卷

                 Technology, 2007, 40(7): 1191-1197.           [24]  Fu Yuying (傅玉颖), Shen Yali (沈亚丽), Chen Guowen (陈国文),
                                                                                            2+
                                                                                      +
            [7]   Zhang L, Liu L, Wang X, et al. The properties of chitosan/zein blend   et al.  Effects  of  content  of  Na   and  Ca   on  dynamic  rheological
                 film and effect of film on quality of mushroom (Agaricus bisporus)[J].   properties of mixed gel system of konjac glucomannan and xanthan
                 Postharvest Biology and Technology, 2019, 155: 47-56.   gum [J]. Transactions of the Chinese Society of Agricultural Engineering
            [8]   Wu Leiyan (吴磊燕), Wen Qibiao (温其标), Yang Xiaoquan (杨晓  (农业工程学报), 2018,34(1):301-307.
                 泉).Effect of plasticizer on surface and mechanical properties of zein   [25]  Kleerebezem M, Kranenburg R V, Tuinier R, et al. Exopolysaccharides
                 films[J]. Journal of Chemical Industry and Engineering (化工学报),   produced by Lactococcus lactis: From genetic engineering to improved
                 2010, 61 (1): 137-145.                            rheological properties?[J]. Antonie van Leeuwenhoek, 1999, 76(1/2/3/4):
            [9]   Wu C, Tian J, Li S, et al. Structural properties of films and rheology   357-365.
                 of film-forming solutions of chitosan gallate for food packaging[J].   [26]  Hassan A N, Ipsen R, Janzen T, et al. Microstructure and rheology of
                 Carbohydrate Polymers, 2016, 146(8): 10-19.       yogurt made with cultures differing only in their ability to produce
            [10]  Ghanbarzadeh B, Oromiehie A, Musavi M, et al. Effect of polyolic   exopolysaccharides[J]. Journal of Dairy Science, 2003, 86(5): 1632-
                 plasticizers  on  rheological  and  thermal  properties  of  zein  resins[J].   1638.
                 Iranian Polymer Journal, 2006, 15 (10): 779-787.   [27]  Pablo S R, Analía G A. Kefiran improves rheological properties of
            [11]  Ji Yubi (吉玉碧), Wang Lijun (王醴均), Yang Zhao (杨照), et al.   glucono-δ-lactone  induced  skim  milk  gels[J].  International  Dairy
                 Rheological properties of poly (vinyl) chloride plastisols with different   Journal, 2006, 16(1): 33-39.
                 plasticizer[J]. Polymer Materials Science and Engineering (高分子材  [28]  Pacheco N, Naal-Ek M, Ayora-Talavera T, et al. Effect of bio-chemical
                 料科学与工程),2019, 35(1):64-69.                        chitosan and gallic acid into rheology and physicochemical properties
            [12]  Zhang L, Liu L, Wang X, et al. Effect of ethanol content on rheology   of  ternary  edible  films[J].  International  Journal  of  Biological
                 of  film-forming  solutions  and  properties  of  zein/chitosan  film[J].   Macromolecules, 2019, 125: 149-158.
                 International Journal of Biological Macromolecules, 2019, 134: 807-   [29]  Jing Y, Huang J, Yu X. Preparation, characterization, and functional
                 814.                                              evaluation  of  proanthocyanidin-chitosan  conjugate[J].  Carbohydrate
            [13]  You  G,  Liu  X,  Zhao  M.  Interactions  between  hsian-tsao  gum  and   Polymers, 2018, 194(4): 139-145.
                 chitosan in aqueous solution[J]. Food Hydrocolloid, 2018, 79: 428-438.   [30]  Ghasemlou M, Khodaiyan F, Oromiehie A, et al. Development and
            [14]  Liang  J,  Yan  H,  Wang  X,  et al.  Encapsulation  of  epigallocatechin   characterisation of a new biodegradable edible film made from kefiran,
                 gallate  in  zein/chitosan  nanoparticles  for  controlled  applications  in   an exopolysaccharide obtained from kefir grains[J]. Food Chemistry,
                 food systems[J]. Food Chemistry, 2017, 231: 19-24.   2011, 127(4): 1496-1502.
            [15]  Wang L, Zhang Y. Eugenol nanoemulsion stabilized with zein and   [31]  Jongjareonrak  A,  Benjakul  S,  Visessanguan  W,  et al.  Effects  of
                 sodium  caseinate  by  self-assembly[J].  Journal  of  Agricultural  and   plasticizers  on  the  properties  of  edible  films  from  skin  gelatin  of
                 Food Chemistry, 2017, 65: 2990-2998.              bigeye snapper and brownstripe red snapper[J]. European Food Research
            [16]  Shahzad  A,  Khan  A,  Afzal  Z, et al.  Formulation  development  and   and Technology, 2006, 222(3/4): 229-235.
                 characterization of cefazolin nanoparticles-loaded cross-linked films   [32]  Giteru  S  G,  Ali  M  A,  Oey  I.  Solvent  strength  and  biopolymer
                 of  sodium  alginate  and  pectin  as  wound  dressings[J].  International   blending  effects  on  physicochemical  properties  of  zein-chitosan-
                 Journal of Biological Macromolecules, 2019, 124: 255-269.   polyvinyl alcohol composite films[J]. Food Hydrocolloid, 2018, 87:
            [17]  Jiang  Yanwei  (蒋艳伟),  Liang  Rong  (梁荣),  Cao  Guangqun  (曹光  270-286.
                 群). Study on pickering emulsion stabilized by quaternary ammonium   [33]  An Baozhen (安宝祯).Preparation and application of zein functional
                 salt  chitosan/starch  nanocrystalline  [J].Fine  Chemicals  (精细化工),   materials[D]. Qingdao: Qingdao University of Science and Technology
                 2016, 33(3): 346-350, 360.                        (青岛科技大学), 2016.
            [18]  Miri N E, Abdelouahdi A, Barakat A, et al. Bio-nanocomposite films   [34]  Ebrahimi  S  E,  Koocheki  A,  Milani  E,  et al.  Interactions  between
                 reinforced with cellulose nanocrystals: Rheology  of film-forming   lepidium perfoliatum seed gum–grass pea (lathyrus sativus) protein
                 solutions, transparency, water vapor barrier and tensile properties of   isolate  in  composite  biodegradable  film[J].  Food  Hydrocolloids,
                 films[J]. Carbohydrate Polymers, 2015, 129: 156-167.   2016, 54: 302-314.
            [19]  Li Xin (李昕), Wang Xu (王旭), Liu Jiawei (刘佳炜), et al. Influence   [35]  Wang  Dawei  (王大为),  Zhang  Tingting  (张婷婷),  Liu  Hongcheng
                 of  heteroaggregation  and  enzymatic  cross-linking  on  rheological   (刘鸿铖), et al. Formulation optimizaion of a novel plasticizer and its
                 properties of lactoferrin and whey protein isolate emulsions[J]. Food   effect on tensile and microscopic propterties of zein films[J]. Food
                 Science (食品科学), 2018, 39(12): 20-25.              Science (食品科学), 2013, 34(10): 21-26.
            [20]  Sun G, Liang T, Tan W, et al. Rheological behaviors and physical   [36]  Wang L, Auty M A E, Kerry J P. Physical assessment of composite
                 properties of plasticized hydrogel films developed from κ-carrageenan   biodegradable films manufactured using whey protein isolate, gelatin
                 incorporating  hydroxypropyl  methylcellulose[J].  Food  Hydrocolloids,   and  sodium  alginate[J].  Journal  of  Food  Engineering,  2010,  96(2):
                 2018, 85: 61-68.                                  199-207.
            [21]  Zhang Liming (张利铭), Liu Zhanli (刘战丽), Wang Xiangyou (王  [37]  Wang Q, Wang J F, Geil P H, et al. Zein adsorption to hydrophilic
                 相友), et al. Rheological properties of chitosan/zein blend solutions   and hydrophobic surfaces investigated by surface plasmon resonance[J].
                 and thermal behaviour of blend films[J]. Fine Chemicals (精细化工),   Biomacromolecules, 2004, 5(4):1356-1361.
                 2019, 36(3): 374-379,392.                     [38]  Ziani K, Oses J, Coma V, et al. Effect of the presence of glycerol and
            [22]  Wu Yinqin (吴银琴). Study on the properties of sweet potato starch   Tween 20 on the chemical and physical properties of films based on
                 with different amylose content and its compound system with guar   chitosan with different degree of deacetylation[J]. LWT-Food Science
                 gum[D]. Wuxi:Jiangnan University (江南大学), 2014.    and Technology, 2008, 41(10): 2159-2165.
            [23]  Higiro J, Herald T J, Alavi S, et al. Rheological study of xanthan and   [39]  Zhang  P,  Zhao  Y,  Shi  Q.  Characterization  of  a  novel  edible  film
                 locust bean gum interaction in dilute solution: Effect of salt[J]. Food   based on gum ghatti: Effect of plasticizer type and concentration[J].
                 Research International, 2007, 40(4): 435-447.     Carbohydrate Polymers, 2016, 153: 345-355.
   51   52   53   54   55   56   57   58   59   60   61