Fa‐Jui Tan

Chitosan Scaffolds Containing Hyaluronic Acid for Cartilage Tissue Engineering

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Collagen-based silver nanoparticles for biological applications: synthesis and characterization

Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems

Preparation, characterization, and in vitro enzymatic degradation of chitosan‐gelatine hydrogel scaffolds as potential biomaterials

Current research in meat color

Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage

Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation

Biomedical applications of biodegradable polymers

3D bioactive composite scaffolds for bone tissue engineering

Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs

Hydrogels of collagen/chondroitin sulfate/hyaluronan interpenetrating polymer network for cartilage tissue engineering

Collagen type I hydrogel allows migration, proliferation, and osteogenic differentiation of rat bone marrow stromal cells

Myosin heavy chain isoforms account for variation in pork quality

Dry double-sided tape for adhesion of wet tissues and devices

Antioxidant and antimicrobial activity of xylan–chitooligomer–zinc complex

Processing of degradable ulvan 3D porous structures for biomedical applications

Chitin, Chitosan and Derivatives for Wound Healing and Tissue Engineering

Chitosan-based biomaterials for tissue engineering

Optimization of instrumental colour analysis in dry-cured ham

Correspondence analysis of antioxidant activity and UV–Vis absorbance of Maillard reaction products as related to reactants

Marine Polysaccharides from Algae with Potential Biomedical Applications

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Green synthesis of silver nanoparticles using the seaweed Gracilaria birdiae and their antibacterial activity

Synthesis and characterization of collagen/hyaluronan/chitosan composite sponges for potential biomedical applications

Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

Effect of halothane genotype on porcine meat quality and myoglobin autoxidation

Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages

Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage