Institute of Agro-Products Processing Science and Technology

MOF/polymer synergistic hybrid materials transforming the farm-to-table chain: chemical construction, performance regulation, and applications

Abstract Modern agriculture and food systems require materials combining controlled porosity, well-defined active sites, and scalable processability. MOF/polymer hybrids meet this need by integrating the film-forming ability, mechanical flexibility, and environmental protection o...

Pectin–Protein Complexes: A Design‐Oriented Platform for Tailoring Food Texture Modification

ABSTRACT Pectin–protein complexes have emerged as promising functional ingredients in texture‐modified foods (TMF) due to their multifunctional roles in gelation, emulsification, and water retention. These properties enable the design of customized textures for applications such...