Article
Food Science & Technology
Peipei Dou, Xianchao Feng, Xingguang Cheng, Qinhao Guan, Junlan Wang, Shan Qian, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Beiwei Zhu, Lin Chen
Summary: Nonenzymatic glycation significantly increased the binding capacity of beef myofibrillar proteins to aldehyde flavour compounds due to partial unfolding and flexible secondary structure. Glycation with glucose and glucosamine had different effects on binding, with glucose-glycated MP having higher binding capacity for long-chain aldehyde flavour compounds. Glycated MP with glucosamine had higher binding capacity for short-chain aldehyde flavour compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Zhong Han, Ying Li, Dong-Hui Luo, Qiang Zhao, Jun-Hu Cheng, Jin-Hua Wang
Summary: The research investigated the phase transition of rice starch under constant microwave power with two heating modes, and found that rapid microwave heating caused more damage to starch granules compared to slow microwave heating, resulting in decreased crystallinity and double helices content. The study concluded that constant microwave power equipment improved experimental repeatability and provided a useful method to modify starch properties.
Article
Astronomy & Astrophysics
Hoang Nhan Luu
Summary: Noncanonical cosmology with an uplifted Higgs vacuum expectation value (Higgs-VEV) in the early universe is believed to provide the solution for existing tensions within the A-cold-dark-matter (ACDM) regime. In this paper, we propose a theoretical model called axion-Higgs, which explores this framework by introducing an ultralight axion that couples to the Higgs field and drives the Higgs-VEV. Through Markov chain Monte Carlo analyses, we compare the parameter space of axion-Higgs with ACDM, ACDM + me, and ACDM + omega a.
Article
Food Science & Technology
Wu Peng, Ouyang Hui, Feiran Xu, Shugang Li, Qi Zhou, Xiongwei Yu, Long Jin
Summary: This study investigated the effects of microwave, baking, and drying treatments on the characteristic flavor of walnut kernels. It found that heat treatment significantly increased the content of aldehydes and heterocyclic compounds. The flavor characteristics of walnut kernels changed from green to roasted and burnt odors after heat treatment, with the microwave treatment showing the strongest roasted and burnt flavors. Comparing the differences in characteristic flavor of walnut kernels through different heat processing methods could support the development and industrial utilization of walnut products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Energy & Fuels
Jiarong Wu, Minggui Mo, Jianjun Li, Yutong Zhang, Xueqing Zhang, Xin Fan
Summary: This paper proposes an inverse decoupling internal model control strategy for a multilevel buck converter with CPL. By establishing a mathematical model, analyzing inverse system theory, linearizing, and decoupling, the negative impedance characteristics are regulated, improving the stability and robustness of the control system. Experimental results show that the proposed control strategy has better dynamic regulation performance and stronger resistance to disturbances.
Article
Materials Science, Ceramics
Yongshun Qi, Bo Song, Hailong Wang, Mao Chen, Bingbing Fan, Rui Zhang, Beiyue Ma, Hongxia Li, Yongqiang Chen
Summary: In this study, h-BN/ZrO2/SiC composites were sintered using microwave sintering technology. The effect of feedstock material composition and input microwave power regulation on the sintering process was analyzed. The results showed that ZrB2 was generated during microwave sintering. The fracture strength and apparent porosity of the composite were 42 MPa and 11%, respectively, when sintered at 1550 degrees C for 30 min. The input power during the heating stage affected the heating rate and sintering temperature, while the input power during the holding stage determined the sintering temperature maintenance.
CERAMICS INTERNATIONAL
(2023)
Review
Food Science & Technology
Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Francis Alemawor, Mary Adzanyo
Summary: Growing awareness of the negative effects of alcohol on health, along with factors like religious beliefs, responsible driving, and strict alcohol regulatory laws, has led to a high demand for nonalcoholic wines. Various methods for producing nonalcoholic wines exist, impacting flavor characteristics significantly, which are crucial in wine purchasing and consumption.
JOURNAL OF FOOD QUALITY
(2021)
Article
Engineering, Electrical & Electronic
Akhilesh Kumar Tiwari, Lalit Kumar Sahu, Manish Kumar Barwar
Summary: A five-level rectifier capable of achieving unity power factor and reducing voltage stress across switches is implemented in this study, which does not require an output filter capacitor. It has better power quality and is suitable for electric vehicle battery charging applications.
ELECTRICAL ENGINEERING
(2023)
Article
Food Science & Technology
Yunliang Li, Xiaojing Wang, Yang Xue, Siyu Ruan, Anqi Zhou, Shanfeng Huang, Haile Ma
Summary: This study aimed to prepare the Maillard reaction products of protein hydrolysate from grass carp bone and identify its characteristic flavor compounds. The results showed that the Maillard reaction products had significantly increased antioxidant activity, amino acid composition, and more flavor volatile compounds compared to hydrolysate and thermal degradation products.
JOURNAL OF FOOD QUALITY
(2021)
Article
Engineering, Electrical & Electronic
Anekant Jain, Krishna Kumar Gupta, Sanjay K. Jain
Summary: This article proposes a self-balancing five-level PFC rectifier for EV battery charging, which provides wide output voltage regulation. The proposed rectifier offers high power conversion efficiency and low voltage ratings for components.
IEEE TRANSACTIONS ON VEHICULAR TECHNOLOGY
(2023)
Article
Energy & Fuels
Maria Teresa Martin, Juan Luis Aguirre, Juan Baena-Gonzalez, Sergio Gonzalez, Roberto Perez-Aparicio, Leticia Saiz-Rodriguez
Summary: In this study, chemical recycling was investigated as an alternative method for conventional end-of-life treatments. The pyrolysis of two different types of end-of-life tires, truck tires and mix tires, was carried out in a microwave reactor. The specific power was varied to analyze its influence on mass distribution. The results showed that chemical recycling can generate valuable liquid and solid products, and the separation and purification of these products are of great importance.
Article
Engineering, Electrical & Electronic
Debo Wang, Wen Zuo, Leisheng Jin, Licheng Deng
Summary: The paper presents a novel 3-D equivalent circuit model for a thermoelectric MEMS microwave power sensor, obtaining the temperature distribution and response time of the sensor. The measured results are relatively consistent with theoretical results, allowing for accurate study of the sensor's transient response.
IEEE TRANSACTIONS ON ELECTRON DEVICES
(2021)
Article
Engineering, Electrical & Electronic
Hamed Abbasi Zadeh, Hossein Rahmanian Kooshkaki, Kang-Yoon Lee, Patrick P. Mercier
Summary: This article presents a multilevel hybrid plug-and-play dc-dc converter that converts a Li-ion battery input voltage range of 2.7-4.5 V to a system-on-chip voltage range of 0.6-1.3 V. It achieved an output spur as low as -53.5 dBm, a switching frequency variation of 0.13%, and peak efficiency of 88.6% at a corresponding power density of 0.061 W/mm(2). The converter, designed in 65-nm CMOS, utilized a small 470-nH inductor and a multilayer ceramic output capacitor with only a 2-m O series resistance. It employed a fully on-chip adaptive constant-on-time controller, enabling a minimum efficiency of 70% for load currents as low as 30 mA with a response time of 3 mu s from a rapid 1-A load current step, without any external power supplies or control circuits.
IEEE TRANSACTIONS ON POWER ELECTRONICS
(2023)
Article
Engineering, Electrical & Electronic
Daniel Rodriguez, Mohammad A. Saed, Changzhi Li
Summary: This article focuses on utilizing the WPT/NFC technology compatible with smart phones for beverage freshness sensing, achieving accuracies up to 96.7% for milk freshness classification using supervised machine learning. Additionally, the radio frequency bandwidth needed for classification was reduced to 10 MHz without affecting the classification accuracy for two different methods of feature extraction.
IEEE SENSORS JOURNAL
(2021)
Article
Computer Science, Information Systems
Xin Ge, Dongyi Xiao, Yimin Lu, Wei Luo
Summary: An adaptive sliding mode controller design method is proposed for the Interleaved Nx multilevel boost converter (Nx MBC) in this paper. The complexity of the design is reduced by using a reduced-order state-space averaged model. The proposed control algorithm employs a nonlinear disturbance observer and an adaptive law to improve the dynamic regulation characteristics of the system.
Article
Engineering, Chemical
Edidiong Joseph Bassey, Da-Wen Sun, Okon Johnson Esua, Jun-Hu Cheng
Summary: This study investigated the effects of freeze-thaw pretreatments using different freezing speeds on the drying characteristics, physicochemical and phytochemical compositions of red dragon fruit slices during infrared drying. The results showed that the pretreatments could alter cellular structure, reduce drying time, increase drying rates and effective moisture diffusivity. The effects varied depending on the freezing methods, with fast and ultrafast freezing improving physicochemical quality and antioxidant capacity, while slow freezing enhancing certain phytochemical contents and antioxidant activity.
Article
Chemistry, Applied
Tsekwi Gracious Rinwi, Da-Wen Sun, Ji Ma, Qi-Jun Wang
Summary: This study investigated the potential of isochoric freezing for chicken breast meat for the first time. The effects of temperature, pressure, and solution concentration on quality characteristics of the meat were evaluated. The results showed that increasing NaCl concentrations depressed freezing temperature and pressure, and samples treated in 2.5% NaCl solution at -4℃ and -8℃ exhibited no significant difference compared with the control.
Article
Food Science & Technology
Dongmei Li, Zhiwei Zhu, Da-Wen Sun
Summary: The effects of high-pressure freezing and deep-frozen storage at -80 degrees C on Cordyceps sinensis (CS) samples were investigated and compared with other freezing methods. The study found that liquid nitrogen freezing combined with deep-frozen storage caused minimal damage to cell integrity and viability, while high-pressure shift freezing combined with deep-frozen storage resulted in the slowest deterioration of these attributes. The findings suggest that liquid nitrogen freezing combined with deep-frozen storage is the best method for freezing CS samples, while high-pressure shift freezing combined with deep-frozen storage may be a better option for long-term preservation of highly perishable fresh products with a cellular structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Wenyang Zhang, Da-Wen Sun, Ji Ma, Anjun Qin, Ben Zhong Tang
Summary: A ratiometric fluorescent tag based on dual-emissive hydrophobic carbon dots (H-CDs) was developed for the real-time and visual evaluation of seafood freshness by responding to volatile base nitrogens (VBNs). The tag showed a sensitive response to VBNs, with a limit of detection of 7 μM for spermine and 137 ppb for ammonia hydroxide. The tag, deposited on cotton paper, exhibited clear color variations from red to blue under UV light upon treatment with ammonia vapor. The cytotoxicity of the H-CDs was also evaluated and found to be non-toxic. This is the first ratiometric tag using dual-emissive CDs with aggregation-induced emission properties for the recognition of VBNs and seafood freshness in real-time and visual manner.
ANALYTICA CHIMICA ACTA
(2023)
Article
Food Science & Technology
Swati Mahato, Zhiwei Zhu, Da-Wen Sun
Summary: This study examined the potential significance of extremely low-frequency electromagnetic fields (ELF-EMF) at frequencies ranging from 40 to 70 Hz in inducing biological effects during chilled storage of grass carp. The results showed that treatment with 50 and 60 Hz frequencies significantly increased Ca2+ATPase activity and pH, while reducing the total sulfhydryl content. The treatment at 50 Hz had the most pronounced effects, indicating a potential "window" effect in enhancing the quality of myofibrillar protein during chilled storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Swati Mahato, Zhiwei Zhu, Da-Wen Sun
Summary: This study aimed to investigate how different frequencies of electromagnetic field (EMF) affect the freezing of grass carp tissue. Results showed that treatment with frequencies between 200 and 400 Hz significantly increased the initial freezing point, while the phase change duration remained unchanged. The application of EMF also led to reductions in ice areas and crystal sizes. Overall, these findings suggest that frequencies between 200 and 400 Hz are effective in improving the freezing process with the assistance of electromagnetic field.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Yue Wu, Jun-Hu Cheng, Kevin M. Keener, Da-Wen Sun
Summary: Cold plasma is a non-chemical approach that can control post-harvest fungal diseases and preserve fruit quality. In this study, the effects of dielectric barrier discharge (DBD) cold plasma on mango anthracnose caused by Colletotrichum asianum were investigated. Results showed that the activities of pathogenic enzymes were reduced and pathogenic genes were down-regulated. The use of plasma-activated water (PAW) combined with modified atmosphere packaging effectively alleviated the disease and prolonged the shelf life of mangoes by 8 days.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Nanoscience & Nanotechnology
Zhuorui Han, Hong Zhu, Jun-Hu Cheng
Summary: In this study, double cross-linked acrylic acid/bagasse cellulose (AA/BC) porous hydrogels were successfully prepared using cold plasma technology. The hydrogels showed excellent swelling levels and intelligent responses. The controlled release and bacteriostatic effects of the hydrogel inclusion compounds extended the shelf life of fruits. The findings suggest that cold plasma technology is an efficient and environmentally friendly initiation technology for preparing hydrogels, with potential applications in the food field.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Article
Nanoscience & Nanotechnology
Zhiwei Zhu, Hui Liang, Da-Wen Sun
Summary: In this study, two superhydrophobic surfaces (SHS) were created by spraying hexadecyltrimethoxysilane (HDTMS) and stearic acid (SA)-modified SiO2 nanoparticles (NPs) suspensions onto aluminum (Al) substrates coated with epoxy resin, and then infusing food-safe silicone and camellia seed oils into the SHS, respectively, achieving anti-frosting/icing performance. The SLIPS exhibited excellent frost resistance and defrost properties, with ice adhesion strength much lower than that of SHS. The SLIPS showed great potential for developing into robust anti-icing/frosting materials for the freezing industry.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Article
Food Science & Technology
Fengli Lian, Jun-Hu Cheng, Han Wang, Da-Wen Sun
Summary: In this study, a combination of roasting and steam cooking was proposed as a method to reduce sodium chloride (NaCl) content during cooking operations. The NaCl reduction effects of roasting-steam cooking (RS), roasting (R), and water bath cooking (WB) on marinated salmon flesh samples with different cooking times were evaluated. Results showed that RS and R treatments reduced the NaCl content in the samples by 22.44% and 15.59% respectively. FTIR analysis revealed that RS and R increased alpha-helix and beta-sheet structures in the protein samples, indicating a low degree of denaturation and unfolding compared to WB. Therefore, RS could be considered as a novel method for reducing NaCl content in cooked meat products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Mingchun Lv, Nisar Hussain, Da-Wen Sun, Hongbin Pu
Summary: The study focuses on the development of core-shell nanorods (Au@AgNRs) functionalized with mercaptoacetic acid (MAA) as a substrate for sensitive evaluation of paraquat residues in fruit samples. The modified substrate exhibited excellent stability and sensitivity, and proved to be effective in assessing herbicide residues in complex foods.
MICROCHEMICAL JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Xiao Yang, Can Zhang, Qunfang Li, Jun-Hu Cheng
Summary: This study investigated the effects of plasma-activated water (PAW), generated by dielectric barrier discharge cold plasma at the gas-liquid interface, on the quality of fresh strawberries during storage. The results showed that PAW treatment did not significantly affect the pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity of the strawberries. However, PAW treatment delayed the quality deterioration of strawberries and extended their shelf life. The best prolonged freshness effect was observed in the PAW 2 treatment group after 4 days of storage.
Article
Food Science & Technology
Chenyue Zhou, Ji Ma, Da-Wen Sun
Summary: In this review, the luminescence mechanisms and structure design of AIE sensing platforms are introduced, and the sensing mechanisms, including noncovalent interaction, solubility and viscosity change, specific recognition, and photophysical quenching/dequenching processes, are elucidated. Moreover, the latest and representative applications of AIE sensing platforms in the detection of foodborne pathogens, environmental pollutants, biotoxins, agrochemicals, illegal additives, and spoilage markers are comprehensively summarized. Lastly, the outlook and challenges of AIE sensing platforms are discussed.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Sang Zou, Fengqi Wang, Jun-Hu Cheng, Siu Hong Dexter Wong
Summary: Cold plasma combined with glycation treatment can effectively reduce the allergenicity of the major crustacean allergen tropomyosin, by modifying its structure and digestion sites.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Analytical
Hongbin Pu, Yuting Xie, Qingyi Wei, Da-Wen Sun
Summary: SERS sensors based on metal-organic frameworks (MOFs) have been used for trace pesticide residue detection. UiO-66/AuNPs suspension substrates were prepared by modifying the surface of AuNPs using thioglycolic acid (TGA) and then assembling them with UiO-66 through hydrothermal reaction. These substrates were able to quantitatively and simultaneously detect paraquat and diquat in cabbage samples, with LOD of 6 μg/L and 3 μg/L, respectively. The UiO-66/AuNPs substrate also showed the ability to differentiate between paraquat and diquat mixtures, even at concentrations that differed by a factor of 100.
MICROCHEMICAL JOURNAL
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
