Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness
Ruimin Ran, Saiyan Chen, Yuhang Su, Luyao Wang, Shujian He, Binbin He, Cheng Li, Caixia Wang, Yuntao Liu
Topics & Concepts
Active packagingDifferential scanning calorimetryChemistryFourier transform infrared spectroscopySoy proteinUltimate tensile strengthCrystallinityChemical engineeringFood packagingThermal stabilityMaterials scienceNuclear chemistryFood scienceComposite materialOrganic chemistryPhysicsThermodynamicsEngineeringCrystallographyNanocomposite Films for Food PackagingAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality