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Title: Functional polymers and polymer-dye composites for food sensing
Authors: Zhang, Hang
Chan-Park, Mary B.
Wang, Mingfeng
Keywords: Engineering::Chemical engineering
Issue Date: 2020
Source: Zhang, H., Chan-Park, M. B. & Wang, M. (2020). Functional polymers and polymer-dye composites for food sensing. Macromolecular Rapid Communications, 41(21), 2000279-.
Project: 2016-T1-001-214
Journal: Macromolecular Rapid Communications
Abstract: The sensitive, safe, and portable detection of food spoilage is becoming unprecedentedly important because it is closely related to the public health and economic development, particularly given the globalization of food supply chain. However, the existing approaches for food monitoring are still limited to meet these requirements. To address this challenge, much research has been done to develop an ideal food sensor that can indicate food quality in real-time in a sensitive and reliable way. So far, many sensors such as time-temperature indicators, smart trademarks, colorimetric tags, electronic noses, and electronic tongues, have been developed and even commercialized. In this feature article, the recent progress of food sensors based on functional polymers, including the molecular design of polymer structures, sensing mechanisms, and relevant processing techniques to fabricate a variety of food sensor devices is reviewed.
ISSN: 1022-1336
DOI: 10.1002/marc.202000279
Schools: School of Chemical and Biomedical Engineering 
Rights: © 2020 Wiley-VCH GmbH. All rights reserved.
Fulltext Permission: none
Fulltext Availability: No Fulltext
Appears in Collections:SCBE Journal Articles

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