In situ encapsulation of anthocyanin within soybean protein isolate chains driven by pH for detecting the freshness of food
Leping Li, Zhihang Xu, Huijie Yang, Weiguang Zhao, Yehan Tao, Jie Lu, Xiaodong Xia, Mingqian Tan, Jian Du, Haisong Wang
Topics & Concepts
Composite numberIn situAnthocyaninChemistryActive packagingFood packagingChemical engineeringCarboxymethyl celluloseTannic acidFood scienceMaterials scienceSodiumComposite materialOrganic chemistryEngineeringNanocomposite Films for Food PackagingOlfactory and Sensory Function StudiesAdvanced Chemical Sensor Technologies