Food packaging is an essential line to defend against the intrusion of undesirable external
factors to protect food. The antibacterial edible films are considered as promising food …

Atmospheric pressure cold plasma (ACP) treatment, a non-thermal sterilization technology
with great potential in coconut milk, can maximize the retention of the taste and flavour …

The use of natural and safe ingredients in green food packaging material is a hot research
topic. This study investigated the effect of different emulsifiers on starch film properties …

Microfluidization is a novel and effective technology to improve the properties of myofibrillar
protein. The effects of microfluidization with varying pressures (0–120 MPa) on the …

The effects of incorporating a water-in-oil pre-emulsion based on different emulsifiers with
similar hydrophilic-lipophilic balances on the physicochemical properties of soy protein …

Animal proteins from meat and its stuffs have recently been one of main concerns in the
drive for sustainable food production. This viewpoint suggests that there are exciting …

Probiotics as pharmaceutical and nutraceutical products are essential to human health,
whereas maintaining their viability in adverse environments remains an obstacle. This study …

The preparation of emulsion films using pre-emulsification has received extensive attention
due to the enhancement of oil binding capacity. However, the different effects of water in oil …

This study aims to investigate the influences and potential mechanisms of zein-fucoidan
nanoparticle (ZFNPs) loaded with and without curcumin (Cur) on casein (CN) before and …

The effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-
forming solution (FFS) and physicochemical properties of SPI films was investigated. The …