Junjun Zhang

Application of Smart Packaging in Fruit and Vegetable Preservation: A Review

Review of Recent Advances in Intelligent and Antibacterial Packaging for Meat Quality and Safety

Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions

Preparation of photodynamic-controlled release packaging for pork preservation and its visualization

Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies

Exploring the Integration of Anthocyanins with Functional Materials in Smart Food Packaging: From Stabilization to Application

Identification and Quantification of Multiple Pathogenic <i>Escherichia coli</i> Strains Based on a Plasmonic Sensor Array

Pore-structure-tunable carboxymethyl cellulose/polyvinyl alcohol aerogel functionalized with butterfly pea anthocyanin for real-time visual monitoring of pork freshness

Preparation of edible antibacterial films based on corn starch /carbon nanodots for bioactive food packaging

Preparation of active film based on cinnamon essential oil into β-cyclodextrin with high hydrophobic and its preservation for griskin

Lactobacillus bulgaricus-loaded and chia mucilage-rich gum arabic/pullulan nanofiber film: An effective antibacterial film for the preservation of fresh beef

Rapid and Facile Synthesis of Homoporous Colorimetric Films Using Leaf Vein-Mediated Emulsion Evaporation Method for Visual Monitoring of Food Freshness

Enhancing the functionality of the Origanum compactum essential oil capsules by combining sugarcane wax with various biopolymers

A ratiometric fluorescence amine sensor based on carbon quantum dot-loaded electrospun polyvinylidene fluoride film for visual monitoring of food freshness

A visual bi-layer indicator based on mulberry anthocyanins with high stability for monitoring Chinese mitten crab freshness

Enhancement of a hybrid colorimetric film incorporating Origanum compactum essential oil as antibacterial and monitor chicken breast and shrimp freshness

Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality

High-Stability Bi-Layer Films Incorporated with Liposomes @Anthocyanin/Carrageenan/Agar for Shrimp Freshness Monitoring

A visual bi-layer sensor based on Agar/TiO2/butterfly bean flower anthocyanin/κ-carrageenan with photostability for monitoring Penaeus chinensis freshness

H‐Bond Modulation Mechanism for Moisture‐driven Bacteriostat Evolved from Phytochemical Formulation

Preparation of a Dual-Functional Active Film Based on Bilayer Hydrogel and Red Cabbage Anthocyanin for Maintaining and Monitoring Pork Freshness

Anthocyanins-encapsulated 3D-printable bigels: A colorimetric and leaching-resistant volatile amines sensor for intelligent food packaging

Development of nanofiber indicator with high sensitivity for pork preservation and freshness monitoring

Smart films fabricated from natural pigments for measurement of total volatile basic nitrogen (TVB-N) content of meat for freshness evaluation: A systematic review

Study on cinnamon essential oil release performance based on pH-triggered dynamic mechanism of active packaging for meat preservation

Smart films of carbohydrate-based/sunflower wax/purple Chinese cabbage anthocyanins: A biomarker of chicken freshness

High- sensitivity bilayer nanofiber film based on polyvinyl alcohol/sodium alginate/polyvinylidene fluoride for pork spoilage visual monitoring and preservation

Easy-to-Use Visual Sensing System for Milk Freshness, Sensitized with Acidity-Responsive N-Doped Carbon Quantum Dots

Development of Smart Colorimetric Sensing Films Carbohydrate-Based with Soybean Wax and Purple Cauliflower Anthocyanins for Visual Monitoring of Shrimp Freshness

Intelligent colorimetric pH sensoring packaging films based on sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness