Novel Garlic Carbon Dot-Incorporated Starch Whey Protein Emulsion Gel for Apple Spoilage Sensing.

The finding that the pure WP-S exhibits more pronounced “red lines”—indicating a higher concentration of localized negative charges—compared to the WP-S-CDs is highly significant, providing direct evidence of the fundamental electronic changes induced by the incorporation of the nitrogen-doped CDs into the WP-S emulsion.

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