Francesco Bigi

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

Lemon-derived carbon quantum dots incorporated guar gum/sodium alginate films with enhanced the preservability for blanched asparagus active packaging

Multivariate exploratory data analysis by PCA of the combined effect of film-forming composition, drying conditions, and UV-C irradiation on the functional properties of films based on chitosan and pectin

Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils