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Authors
Zvinavashe, Augustine T. https://orcid.org/0000-0001-5239-5823
Laurent, Julie https://orcid.org/0000-0002-5198-1326
Mhada, Manal https://orcid.org/0000-0002-0690-2633
Sun, Hui https://orcid.org/0000-0003-1831-2750
Fouda, Henri Manu Effa
Kim, Doyoon https://orcid.org/0000-0001-9496-5556
Mouhib, Salma https://orcid.org/0000-0003-4945-7020
Kouisni, Lamfeddal
Marelli, Benedetto https://orcid.org/0000-0001-5311-6961
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Funding
Funding for this research was provided by:
Université Mohammed VI Polytechnique-MIT Research Program
National Science Foundation (CMMI‐1752172, CMMI‐1752172)
United States Department of Defense | United States Navy | Office of Naval Research (N000141812258, N000141812258, N000141812258)
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Article History
Received: 23 November 2020
Accepted: 3 June 2021
First Online: 8 July 2021
Competing interests
: B.M. and A.T.Z. are co-inventors in a patent application (US Patent application no. 63/036,088) that describes the coating technology reported in this study. B.M. is co-founder of Mori, Inc., a company that develops silk-based edible coatings to extend the shelf life of food. All other authors have no competing interests.
