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zahra mousavi
zahra mousavi
PhD of sea food science
在 modares.ac.ir 的电子邮件经过验证
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The effect of cross-linker type on structural, antimicrobial and controlled release properties of fish gelatin-chitosan composite films incorporated with ε-poly-l-lysine
Z Mousavi, M Naseri, S Babaei, SMH Hosseini, SS Shekarforoush
International Journal of Biological Macromolecules 183, 1743-1752, 2021
402021
Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation
SF Hosseini, Z Mousavi, DJ McClements
Food Chemistry 424, 136404, 2023
382023
Utilization in situ of biodegradable films produced with chitosan, and functionalized with ε‑poly‑l‑lysine: an effective approach for super antibacterial application
Z Mousavi, S Babaei, M Naseri, SMH Hosseini, SS Shekarforoush
Journal of Food Measurement and Characterization, 2022
42022
Release Control of Poly-L-Lysine from Fish Gelatin-Chitosan Composite Film Using Glutaraldehyde and Cinnamaldehyde as Crosslinking Agents
Z Mousavi, M Naseri, S Babaei
Shiraz University, 2020
2020
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