Photothermal antibacterial bilayer films from konjac glucomannan/shellac: A Prussian blue-engineered strategy for preservation of fresh-cut Benincasa hispida
- DOI
- 10.1016/j.foodres.2026.120309
- Published
- 2026-11
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120309,
title = {Photothermal antibacterial bilayer films from konjac glucomannan/shellac: A Prussian blue-engineered strategy for preservation of fresh-cut Benincasa hispida},
author = {Xin Lei and Yueguang Wang and Xianrui Chen and Jing Zhang and Xuan Lin and Wenjun Guo and Xiuqing Guan and Chengrong Wen and Di Zhang and Lin Wang and Jie Pang},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120309},
url = {https://doi.org/10.1016/j.foodres.2026.120309}
}RIS
TY - JOUR TI - Photothermal antibacterial bilayer films from konjac glucomannan/shellac: A Prussian blue-engineered strategy for preservation of fresh-cut Benincasa hispida AU - Xin Lei AU - Yueguang Wang AU - Xianrui Chen AU - Jing Zhang AU - Xuan Lin AU - Wenjun Guo AU - Xiuqing Guan AU - Chengrong Wen AU - Di Zhang AU - Lin Wang AU - Jie Pang PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120309 UR - https://doi.org/10.1016/j.foodres.2026.120309 ER -
APA
Lei, X., Wang, Y., Chen, X., Zhang, J., Lin, X., Guo, W., Guan, X., Wen, C., Zhang, D., Wang, L., & Pang, J. (2026). Photothermal antibacterial bilayer films from konjac glucomannan/shellac: A Prussian blue-engineered strategy for preservation of fresh-cut Benincasa hispida. Food Research International. https://doi.org/10.1016/j.foodres.2026.120309
Source records
- crossref · retrieved 2026-09-26T16:17:42.183Z