A gelatin-stabilized nanosilver particle for visual freshness monitoring of braised chicken meat
S particles, causing the visual color shift of AgNP to gray-white. Overall, the AgNP hydrogel could provide a new method for the freshness assessment of cooked meat products.
Authors
- He-shuai Li (ORCID: https://orcid.org/0000-0003-3229-3074)
- Xinyi Song (ORCID: https://orcid.org/0000-0002-5062-0756)
- Yong-zhan Wang
- Yalin Peng
- Yucong Li (ORCID: https://orcid.org/0000-0002-2871-414X)
- Wenhao Gao (ORCID: https://orcid.org/0009-0007-6944-8195)
- Xueqing Li (ORCID: https://orcid.org/0000-0002-9340-4981)
- Ao-jing Lv
- Rui-Ling Dong
- Jun Qi
- Guo-yuan Xiong
- Li-ting Zeng
- Lu Feng
- Chun-hui Zhang
Institutions
- Anhui Agricultural University (CN)
- Anhui University of Science and Technology (CN)
- Institute of Food Science and Technology (CN)
- Anhui Science and Technology University (CN)
- Chinese Academy of Agricultural Sciences (CN)
- Ministry of Agriculture and Rural Affairs (CN)
Publication Details
- Journal
- npj Science of Food
- Published
- 2026-04-06
- DOI
- https://doi.org/10.1038/s41538-026-00816-5
- Primary Topic
- Nanocomposite Films for Food Packaging
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Anhui Agricultural University