Soft Matter Science Redesigns Food Packaging From the Nanoscale Up
An editorial in Frontiers in Soft Matter argues that sustainable, active food packaging depends on multiscale organization, engineered interfaces, and ...
An editorial in Frontiers in Soft Matter argues that sustainable, active food packaging depends on multiscale organization, engineered interfaces, and ...
Spent coffee grounds have been transformed into polysaccharide–protein nanoparticles that encapsulate cocoa flavor, protect vanillin through storage and pyrolysis, and ...
A comprehensive new review maps the full pathway of biomass-derived nanocellulose from agricultural waste extraction through green processing to advanced ...
A new review maps how graphene oxide and other carbon-rich particles stabilize Pickering emulsions, from tunable wettability and open questions ...
A new review details how chemically engineered cellulose nanocrystals and nanofibrils can stabilize emulsions more safely and durably than conventional ...
A new review argues that serum albumin, an abundant protein in slaughterhouse blood, has proven value in emulsions, foams, nanoparticles, ...
A new review compares ionic liquids, cyclodextrin polymers, magnetic nanohybrids and bio-based additives for breaking stubborn crude oil-water emulsions, finding ...
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© 2025 Scienmag - Science Magazine