What is new in lysozyme research and its application in food industry? A review

Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring

Intelligent gelatin/oxidized chitin nanocrystals nanocomposite films containing black rice bran anthocyanins for fish freshness monitorings

Formation of hydrogels based on chitosan/alginate for the delivery of lysozyme and their antibacterial activity

Green synthesis of sodium alginate-silver nanoparticles and their antibacterial activity

Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging