2021
DOI: 10.1016/j.foodchem.2021.130151
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Colorimetric ammonia (NH3) sensor based on an alginate-methylcellulose blend hydrogel and the potential opportunity for the development of a minced pork spoilage indicator

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Cited by 71 publications
(39 citation statements)
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“…As common knowledge, the hydroxyl could interact with water through hydrogen bonding. With this swelling ratio value, PEGDA/LCNF could have a good ability as the matrix to entrap the anthocyanin extract, and the sensitivity of the anthocyanin extract in this matrix could be enhanced, as mentioned in a previous study [34].…”
Section: Swelling Ratiomentioning
confidence: 68%
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“…As common knowledge, the hydroxyl could interact with water through hydrogen bonding. With this swelling ratio value, PEGDA/LCNF could have a good ability as the matrix to entrap the anthocyanin extract, and the sensitivity of the anthocyanin extract in this matrix could be enhanced, as mentioned in a previous study [34].…”
Section: Swelling Ratiomentioning
confidence: 68%
“…As common knowledge, the hydroxyl could interact with water through hydrogen bonding. With this swelling ratio value, PEGDA/LCNF could have a good ability as the matrix to entrap the anthocyanin extract, and the sensitivity of the anthocyanin extract in this matrix could be enhanced, as mentioned in a previous study [34]. Meanwhile, the effect of LCNF content was determined by preparing hydrogel with the following composition: 7.5 v/v.% of PEGDA and 0.5-2.0 w/v.% of LCNF, as well as a curing time of 60 s. Figure 5b shows that PEGDA/LCNF has a higher value than PEGDA, and the value increased as the amount of LCNF increased.…”
Section: Swelling Ratiomentioning
confidence: 69%
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