Water scarcity is rapidly spreading across the planet, threatening the population across the
five continents and calling for global sustainable solutions. Water reclamation is the most …

Lysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(1, 4)-
glycosidic bonds in peptidoglycan, a major structural component of the bacterial cell wall …

Osteomyelitis is a destructive disease of bone tissue caused by infection with pathogenic
microorganisms. Because of the complex and long‐term abnormal conditions, osteomyelitis …

The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

Due to the concern of consumers about the presence of synthetic preservatives, researchers
and food manufacturers have recently conducted extensive research on the limited use of …

Food needs a step ahead technology to store food fresh and safe for a more extended
period. At the same time, ecological awareness and consumers' demand for safe food and …

Food packaging plays a fundamental role in the modern food industry as a main process to
preserve the quality of food products from manufacture to consumption. New food packaging …

Recently, with the rapid development of bioengineering technology and nanotechnology,
natural bacteria were modified to change their physiological activities and therapeutic …

Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which
are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics …

Biomacromolecules such as enzymes and proteins with bactericidal activity are promising
for antibacterial applications in a mild, biocompatible, and environmentally friendly manner …