With the emphasis placed by society on environmental resources, current petroleum-based
packaging in the food industry can no longer meet people's needs. However, new active …

Background The traditional reliance on plastic as the principal packaging material for food
poses important problems in the context of promoting sustainable development objectives …

Curcumin/oregano oil Pickering emulsion (COPE) stabilized by pumpkin seed protein/pectin
complex was prepared. COPE has excellent stability in 50 d storage period. Using …

Anthocyanins are often chosen as signal converters of intelligent labels. However, they are
degraded by high-temperature oxidation in the process of intelligent label preparation. The …

The design of mutifunctional protein films for large-area spatially ordered arrays of functional
components holds great promise in the field of biomedical applications. Herein, interfacial …

Film packaging is a common method to extend the shelf life of food during storage. But the
non degradability and potential toxicity of some synthetic films are gradually limiting their …

Packaging and packaging technology constitute a pivotal industry deeply intertwined with
our daily lives and prevalent in various settings, including grocery stores, supermarkets …

This research investigates the potential of supercritical carbon dioxide (SCsingle bondCO 2)
technology as a green and sustainable approach to improve anthocyanin extraction from …

This study focused on creating an edible film and coating using soy isolate protein (SPI) and
catechin (CC) composite, which were then applied to bean buns. The objective was to …

This report provides a compilation of the research publications by the Chemistry and
Biochemistry faculty for the period: 2014-November 2023. The information was gathered …