Konjac glucomannan-based edible coatings for preservation of Dendrobium officinale
Year: 2025
Type: article
Language: en
Topic: Nanocomposite Films for Food Packaging
Authors and affiliations:
raw_author_name: Zheng Cheng
raw_affiliation_strings: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; State Key Laboratory of Advanced Papermaking and Paper-based Materials, South China University of Technology, Guangzhou, CN, 510640, China; Guangdong Engineering Technology Research Center for Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China. Electronic address: chengzheng@zhku.edu.cn
raw_author_name: Xinmei Nong
raw_affiliation_strings: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Guangdong Engineering Technology Research Center for Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
raw_author_name: Qianbin Mo
raw_affiliation_strings: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Guangdong Engineering Technology Research Center for Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
raw_author_name: Mei Ning
raw_affiliation_strings: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Guangdong Engineering Technology Research Center for Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
raw_author_name: Naiyu Xiao
raw_affiliation_strings: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Guangdong Engineering Technology Research Center for Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
raw_author_name: Honglei Wang
raw_affiliation_strings: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Guangdong Engineering Technology Research Center for Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China. Electronic address: wanghonglei@zhku.edu.cn
raw_author_name: Le Zhong
raw_affiliation_strings: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Guangdong Engineering Technology Research Center for Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
raw_author_name: Xueqin Zhang
raw_affiliation_strings: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; State Key Laboratory of Advanced Papermaking and Paper-based Materials, South China University of Technology, Guangzhou, CN, 510640, China; Guangdong Engineering Technology Research Center for Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, CN, 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
raw_author_name: Wenhua Gao
raw_affiliation_strings: State Key Laboratory of Advanced Papermaking and Paper-based Materials, South China University of Technology, Guangzhou, CN, 510640, China