This study utilized κ-carrageenan (κC), konjac glucomannan (KGM), and xanthan gum (XG)
to develop fish gelatin-anthocyanin intelligent hydrogels. The gelation properties, structural …

Given the problems of traditional dust suppressants, such as high cost, poor environmental
protection and degradation, this study developed a GEL-GG/OB-2 foam dust suppressant …

Gelatin has played a great potential in food preservation because of its low price and
superior film forming characteristics. This review provides a comprehensive overview of the …

The objective of this study was to develop novel micro-nanofibers for food packaging using
grapevine extract (GLP) and gelatine using electroblowing technique. The identified …

Nanostructures are usually formed by solvent dissolution, but this paper proposes a green-
chemistry method for thymol nano-encapsulation based on a chitosan–gelatin bio …

Carbon dots (CDs), the subject of the Nobel Prize in chemistry in 2023, are promising
materials for active food packaging with properties, such as antioxidant and antimicrobial …

Fish gelatin, a sustainable substitute for mammalian gelatin, frequently exhibits weaker gel
strength and thermal stability, limiting its industrial uses. This study investigated an in vivo …

This study aims to harness the rapid dissolution capability of Polyvinylpyrrolidone (PVP), a
versatile and biocompatible polymer, in conjunction with pine pollen, a natural substance …

Electrospinning biopolymer nanofibers have emerged as promising candidates for food
packaging applications. In this study, dextran/zein nanofibers were fabricated using electro …

Dihydromyricetin (DMY) has been encapsulated in delivery systems to address the solubility
limitations of DMY in water and improve its bioavailability. Air-assisted electrospinning has …