Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films
This study aimed to prepare a composite film by blending cross-linked tapioca starch (CLTS) with sodium alginate (SA), silver nanoparticles (AgNPs), and ZnO nanoparticles (ZnOs). The effects of SA, AgNPs, and ZnOs at different concentrations (1–3 wt%) on the mechanical properties, optical properties...
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Elsevier
2025-01-01
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| coleção: | Food Chemistry: X |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2590157524009453 |