Jun‐Ru Qi

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

Nano-based smart pesticide formulations: Emerging opportunities for agriculture

A pH-responsive emulsion stabilized by alginate-grafted anisotropic silica and its application in the controlled release of λ-cyhalothrin

Food proteins: A review on their emulsifying properties using a structure–function approach

A review of multilayer and composite films and coatings for active biodegradable packaging

Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review

Development of pH indicator and antimicrobial cellulose nanofibre packaging film based on purple sweet potato anthocyanin and oregano essential oil

Tannic Acid with Antiviral and Antibacterial Activity as A Promising Component of Biomaterials—A Minireview

Food applications of emulsion-based edible films and coatings

Crosslinking in polysaccharide and protein films and coatings for food contact – A review

Soy proteins: A review on composition, aggregation and emulsification

Innovations in Smart Packaging Concepts for Food: An Extensive Review

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Challenges and approaches for production of a healthy and functional mayonnaise sauce

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

Effect of homogenization conditions on properties of gelatin–olive oil composite films

Characterization of complexes of soy protein and chitosan heated at low pH

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

Oregano essential oil loaded soybean polysaccharide films: Effect of Pickering type immobilization on physical and antimicrobial properties

Genipin-crosslinked gelatin films as controlled releasing carriers of lysozyme