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Based on surface roughness and hydrophobicity to reduce the bacterial adhesion to collagen films for the ability to enhance the shelf life of food

Xiaojing Tian, Teng Li, Yuxuan Liu, Yanan Tian, Zhiyi Li, Yang Wang, Yunhao Ma, Yu Li, Xin Wang, Wenhang Wang, Xin Wang, Wenhang Wang

2025Food Packaging and Shelf Life12 citationsDOI

Topics & Concepts

AdhesionShelf lifeSurface roughnessMaterials scienceSurface finishNanotechnologyComposite materialChemical engineeringFood scienceChemistryEngineeringCollagen: Extraction and CharacterizationNanocomposite Films for Food PackagingElectrospun Nanofibers in Biomedical Applications
Based on surface roughness and hydrophobicity to reduce the bacterial adhesion to collagen films for the ability to enhance the shelf life of food | Litcius