Article
Chemistry, Applied
Sheng Geng, Xiaoling Liu, Hanjun Ma, Benguo Liu, Guizhao Liang
Summary: This study introduced a practical and green strategy to fabricate Pickering emulsion gels using DMY/HCS composite particles, where the DMY content and amount of addition in the composite particles had synergistic effects on the properties of the gels. The resulting gels were not sensitive to ionic strength, attributed to the emulsifying capacity and viscosity effect of the composite particles.
Article
Chemistry, Applied
Xiao-Min Li, Ran Meng, Bao-Cai Xu, Bao Zhang
Summary: The study introduced a simple method to construct Pickering emulsion gels using chitosan hydrochloride-carboxymethyl starch, showcasing its potential application in designing low-fat food alternatives. The physical properties of the emulsion gels were affected by factors like mixed volume ratios and curdlan concentration, showing good freeze-thaw stability and better protection for β-carotene compared to traditional Pickering emulsions.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Tianzhen Xiong, Haomin Sun, Ziyi Niu, Wei Xu, Zhifan Li, Yawen He, Denglin Luo, Wenjie Xi, Jingjing Wei, Chunlan Zhang
Summary: In this study, Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kappa carrageenan (kC) were prepared using the self-gel method. The addition of kC and XG/Ly NPs significantly increased the viscoelasticity and hardness of the Pickering emulsion gels. Furthermore, the addition of XG/Ly NPs accelerated the gel formation and improved the thermal stability of the emulsion gels. Cryo-SEM images revealed a porous network structure in the Pickering emulsion gels with well-wrapped oil droplets.
Article
Chemistry, Applied
Yifan Wang, Congjin Bai, David Julian Mcclements, Xingfeng Xu, Qingjie Sun, Bo Jiao, Qiang Wang, Lei Dai
Summary: This study formulated plant-based edible inks suitable for 3D food printing applications using Pickering emulsion gels containing pea protein isolate (PPI) and flaxseed gum (FG). The electrostatic interaction between PPI and FG influenced the 3D printing performance, rheology properties, and microstructure of the inks. The addition of FG significantly improved the viscoelasticity and printing performance of the inks.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Sheng Geng, Fenxia Han, Xiaofan Lv, Sheng Zhang, Hanjun Ma, Benguo Liu
Summary: The feasibility of constructing a Pickering emulsion gel with proanthocyanidin particles (PAP) was evaluated. Suitable PAP addition amount and oil volume fraction were beneficial to stable Pickering emulsion gel formation. Molecular dynamics simulation indicated that proanthocyanidin molecules lowered interfacial tension, consistent with experimental results. This study provides a reference for other polyphenol-based Pickering emulsions.
Review
Chemistry, Applied
Lanyi Zhi, Zhe Liu, Chao Wu, Xiaojie Ma, Hui Hu, Hongzhi Liu, Benu Adhikari, Qiang Wang, Aimin Shi
Summary: Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. It is widely used in food, pharmaceutical and cosmetic industries as carriers of bioactive substances and fat substitutes due to their unique properties. This paper reviews the important research undertaken in the last decade focusing on classification, preparation methods, and the influence of processing method and associated process parameters on the structure-function of emulsion gels. It also highlights the current status and future outlook on research directions for innovative applications of emulsion gels, particularly in the food industry.
Article
Biochemistry & Molecular Biology
Wei Xu, Yuli Ning, Mengyao Wang, Shuo Zhang, Haomin Sun, Yongpeng Yin, Na Li, Penglin Li, Denglin Luo
Summary: Pickering emulsion gels, stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan, demonstrated high water holding capacity and plasticity. They also showed enhanced photostability and reduced release of free fatty acids and bioaccessibility of astaxanthin.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Caiyun Cheng, Chao Yuan, Bo Cui, Lu Lu, Jianpeng Li, Haojie Sha
Summary: By studying the interfacial behavior of cyclodextrins and the physico-chemical properties of emulsions, it was found that Pickering emulsions stabilized by alpha-CD and 8-CD had better stability and rheological properties, while emulsions stabilized by HP-CD derivatives were prone to delamination and sedimentation.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Song Cui, David Julian McClements, Jiangli Shi, Xingfeng Xu, Fangjie Ning, Chaoran Liu, Liyang Zhou, Qingjie Sun, Lei Dai
Summary: In this study, low-fat PKEGs were successfully fabricated using zein/phytic acid complex nanoparticles. These PKEGs, with their semi-solid textures and high stability, could serve as effective delivery systems for hydrophobic bioactive substances.
Article
Food Science & Technology
Jinfang Xu, Xinying Li, Yaqin Xu, Anqi Wang, Zhilang Xu, Xia Wu, Defu Li, Changdao Mu, Liming Ge
Summary: Dialdehyde cellulose nanocrystals (DCNC) obtained by periodate oxidation were used as a stable agent for Pickering emulsion to prepare gelatin-based active edible films with antioxidant properties. The gelatin-based films incorporated with DCNC3-DP showed strong UV barrier ability, high transparency, good water resistance, favorable mechanical property, and effective antioxidant activity, making them suitable for food and drug packaging applications.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Review
Chemistry, Physical
Ana Maria Bago Rodriguez, Bernard P. Binks
Summary: This article reviews the recent progress in preparing and studying high internal phase Pickering emulsions (HIPPEs). HIPPEs, with their high interfacial area and long-term stability, are being widely used in areas such as drug delivery, catalysis, and the production of novel porous materials.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
(2022)
Article
Food Science & Technology
Wei Xu, Shuqing Zheng, Haomin Sun, Yuli Ning, Yin Jia, Denglin Luo, Yingying Li, Bakht Ramin Shah
Summary: The study found that Pickering emulsions stabilized by different concentrations of gliadin/sodium caseinate nanoparticles had smaller droplet sizes with higher particle concentrations. Emulsions with 4% Gli/CAS NPs displayed the smallest size and highest stability. The microstructure and rheological properties of the emulsions could be controlled by adjusting the nanoparticle concentration, offering potential for various industrial applications.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Jia Song, Hongliang Li, Wenbo Shang, Haitao Wang, Mingqian Tan
Summary: In this study, gliadin/starch nanocomposites (G/SNPs) with different gliadin/starch ratios were prepared and used to stabilize Pickering emulsion gels (PEGs). The interaction between gliadin and gelatinized starch was confirmed by fluorescence and Fourier transform infrared (FTIR) spectra. The stable PEGs stabilized by G/SNPs showed promising potential as carriers for the delivery of hydrophobic bioactive compounds.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Zhiming Wang, Yongxuan Ma, Hualei Chen, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Ping Li, Zhihao Zhao, Pengfei Zhou, Guang Liu, Mingwei Zhang
Summary: This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil. The results showed that RGNP exhibited stronger antioxidant activities and could suppress the oxidation of soybean oil. Furthermore, RGNP also improved the oxidative stability of Pickering emulsion, which could expand the application of wheat gluten as an antioxidant solid particle.
Article
Chemistry, Multidisciplinary
Baiheng Wu, Chenjing Yang, Qi Xin, Linlin Kong, Max Eggersdorfer, Jian Ruan, Peng Zhao, Jianzhen Shan, Kai Liu, Dong Chen, David A. Weitz, Xiang Gao
Summary: By bridging neighboring particle-stabilized droplets via telechelic polymers, attractive Pickering emulsion gels (APEGs) are designed and prepared. These gels exhibit typical shear-thinning behaviors and their viscoelastic properties can be tuned by temperature, pH, and molecular weight of the telechelic polymers, making them ideal for direct 3D printing. The APEGs can be photopolymerized to prepare APEG-templated porous materials with tailored microstructures for optimized performances, showing promise for a wide range of applications.
ADVANCED MATERIALS
(2021)
Article
Chemistry, Applied
Fan Wu, Fulin Tian, Zhou Jin, Jing Liu, Weiping Jin, Xuan Chen, Zhan Wang, Xiwu Jia, Benguo Liu, Lingyi Liu, Wangyang Shen
Summary: This study utilized heat treatment and extrusion process to improve the antioxidant capacity and content of phenolic acid types and flavonoids in compounded wheat bran, making it more suitable for producing functional foods.
Review
Agriculture, Multidisciplinary
Botian Ding, Yuandong Yu, Sheng Geng, Benguo Liu, Youjin Hao, Guizhao Liang
Summary: This review paper summarizes the modeling methods of cyclodextrin-natural compound complexes and discusses their applications in enhancing solubility and bioactivities, aiding material transportation, and promoting compound extraction.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Sheng Geng, Yunbo Li, Jinling Lv, Hanjun Ma, Guizhao Liang, Benguo Liu
Summary: This study evaluated the feasibility of fabricating food-grade HIPEs using a dihydromyricetin and lysozyme mixture, and analyzed the effects of mixture composition and addition amount on the formation and properties of the HIPEs. It was found that dihydromyricetin and lysozyme did not form a typical host-guest complex, but dihydromyricetin could absorb on the lysozyme surface, potentially contributing to the stabilization of the HIPEs through a 3D network structure.
Article
Chemistry, Applied
Xiaoling Liu, Sheng Geng, Chengyun He, Junliang Sun, Hanjun Ma, Benguo Liu
Summary: A covalent polymer of DMY-SBP was prepared for the first time and characterized in terms of its structure and physicochemical properties. The results showed positive correlations between the polymer's properties, including molecular weight, total phenol content, and ABTS radical scavenging ability, and the dosage of DMY. The polymer exhibited higher inhibitory activity and stability compared to DMY alone, due to its strong protein binding capacity, and also showed superior protective effects on beta-carotene in nano-emulsions stabilized with the DMY-SBP polymers. These findings contribute to our understanding of natural polyphenol-polysaccharide polymers and have implications for the development of new nutraceuticals.
Article
Food Science & Technology
Shiyu Zhen, Si Chen, Sheng Geng, Hao Zhang, Yongsheng Chen, Benguo Liu
Summary: In this study, we employed ultrasound-assisted extraction coupled with natural deep eutectic solvents (NADES) to efficiently prepare flavonoid extract from Ampelopsis grossedentata leaves, and evaluated its antioxidant and antiproliferative activities.
Article
Chemistry, Applied
Jiaqi Li, Sheng Geng, Shiyu Zhen, Xiaofan Lv, Benguo Liu
Summary: In this study, an emulsion stabilized by the WPI-PHL-SA ternary complex was constructed and found to have high stability and antioxidant activity. The emulsion system shows promise as a food delivery system.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Shiyu Zhen, Sheng Geng, Hanjun Ma, Benguo Liu
Summary: The non-covalent interaction between alpha-lactalbumin and dihydromyricetin was studied, and their complex showed potential application as an emulsifier in nano-emulsion. The complex formation was driven by hydrogen bonding and van der Waals force, causing changes in the microenvironment of alpha-lactalbumin. The complex exhibited improved oil/water interfacial tension reduction ability and radical scavenging ability compared to alpha-lactalbumin alone, and the stability and protective effect of nano-emulsion developed by the complex were positively correlated with DMY concentration in the complex.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Qingyu Wen, Kangyi Zhang, Yu Zhang, Benguo Liu, Guozhen Xu, Dongxian Sun, Tianqi Li, Di Zhao
Summary: In this study, the composition, structure, and functional properties of green wheat protein were investigated. The protein was found to be rich in essential amino acids and exhibited high thermal stability, making it a potential new source of plant-derived protein.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Sheng Geng, Yuan Yuan, Xinying Jiang, Ruhua Zhang, Hanjun Ma, Guizhao Liang, Benguo Liu
Summary: Pickering nano-emulsions were prepared using dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles as the emulsifier and high-speed shearing and high-pressure homogenization techniques. The study systematically investigated the influence of particle properties and processing conditions on the formation and physicochemical properties of the Pickering nano-emulsions. The results showed that the DMY content in the composite particles, the oil phase volume fraction, and homogenization conditions affected the droplet size of the emulsion, with an appropriate DMY content contributing to stable Pickering nano-emulsions. The nano-emulsions developed with the composite particles exhibited good stability during high-temperature storage and had superior beta-carotene protection against UV irradiation compared to the emulsion stabilized by Tween 20. In vitro simulated digestion analysis demonstrated that the nano-emulsions enhanced the bioaccessibility of beta-carotene and inhibited starch hydrolysis.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Changsheng Guo, Fenxia Han, Sheng Geng, Yuzhong Shi, Hanjun Ma, Benguo Liu
Summary: The granule characteristics, functional properties, digestibility, antioxidant capacity, and phenolic composition of acorn starch were compared to those of potato starch and corn starch. Acorn starch showed smaller granule size, similar amylose content and crystallinity degree to corn starch. It had poor aqueous solubility but strong gel strength and setback viscosity. Acorn starch contained more polyphenols, resulting in higher resistant starch content and better antioxidant activity. Additionally, it exhibited outstanding particle wettability and emulsifying ability. A higher addition of acorn starch showed a stronger protective effect against ultraviolet irradiation on beta-carotene. These findings provide reference for the development of acorn starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Microbiology
Yong-Chao Li, Jing Yang, Yuan-Zeng Zhao, Qin-Di Ma, Ben-Guo Liu, Jun-Liang Sun
Summary: Six new cytochalasans, named aspergicytochalasins A-F (1-6), were discovered from the endophytic fungus Aspergillus sp. isolated from the medicinal plant Lonicera japonica, along with five known analogs. The structures of the new compounds were determined using NMR, MS, and X-ray diffraction. Compounds 3 and 4 exhibited weak antibacterial activities against Staphylococcus aureus, with MIC values of 128 and 64 μg/mL, respectively. Compounds 1, 3, 5, and 6 showed inhibitory activities on NO production, with IC50 values less than 40 μM.
Article
Chemistry, Applied
Sheng Geng, Fenxia Han, Xiaofan Lv, Sheng Zhang, Hanjun Ma, Benguo Liu
Summary: The feasibility of constructing a Pickering emulsion gel with proanthocyanidin particles (PAP) was evaluated. Suitable PAP addition amount and oil volume fraction were beneficial to stable Pickering emulsion gel formation. Molecular dynamics simulation indicated that proanthocyanidin molecules lowered interfacial tension, consistent with experimental results. This study provides a reference for other polyphenol-based Pickering emulsions.
Article
Food Science & Technology
Ninghai Lu, Limin Wu, Shiyu Zhen, Benguo Liu
Summary: A dihydromyricetin (DMY)/alpha-lactoalbumin (alpha-La) covalent complex was prepared and characterized. The complex showed remarkable 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)-radical-scavenging ability, reducing power, and alpha-glucosidase inhibitory activity, which were positively correlated with its total phenol content. The complex was used as an emulsifier to stabilize the beta-carotene-loaded nano-emulsion, with the stability and beta-carotene-protective capacity being positively related to the total phenol content of the complex. The results expand the applications of alpha-La and DMY in foods and provide a reference for the construction of a new food delivery system.
Article
Food Science & Technology
Gang Li, Xiaohong Ge, Changsheng Guo, Benguo Liu
Summary: This study investigated the effects of ultrasonic treatment on the structure and physicochemical properties of pea starch. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. The treatment also led to depressions and pores on the starch granules' surface, while the crystallinity of starch decreased. Moreover, ultrasonic treatment significantly affected the rheological properties of pea starch, such as peak viscosity and setback viscosity, as well as the transparency of starch paste.
Article
Food Science & Technology
Linlin Song, Sheng Geng, Benguo Liu
Summary: This study characterized Wei safflower seed oil (WSO) prepared by the cold pressing method and organic solvent extraction method. Cold-pressed WSO (CP-WSO) had a lower yield compared to n-hexane-extracted WSO (HE-WSO). The physicochemical properties and fatty acid compositions were similar in both types of oil, with high levels of linoleic acid. However, CP-WSO had better color and lower solvent residue. The vitamin E content and type in CP-WSO were also superior, contributing to its high oxidative stability in the Rancimat test. These findings provide valuable insights for the development of Wei safflower seed oil.
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.
