Preparation of Novel Nanomaterial and Its Application in Food Industry

Nanotechnology has offered a wide range of opportunities for the development and application of structures, materials, or systems with new properties in the food industry in recent years. The developed nanomaterials could greatly improve not only food quality and safety but also the foods’ health be...

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Dades bibliogràfiques
Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Matèries:	nano/micro-structure pesticide detection card electrospinning hydrophilic modification sensitivity naringenin naringin nanoliposomes pH-driven stability thymol nanosuspensions caseinate pH-driven method water solubility cinnamaldehyde halloysite nanotubes sodium alginate release dexamethasone time-resolved fluorescent microspheres immunochromatographic assay milk pork emulsions soy protein soy polysaccharide soy lecithin delivery electrspinning Nervilia fordii extract nano-encapsulation antioxidant activity solution blow spinning gelatin nylon 66 modification rapid fabrication Zein 7,8-dihydroxyflavone sophorolipid polysaccharide ternary nanoparticles lutein bioaccessibility encapsulation microfluidics nodularin nanobody detection ic-ELISA fluorescence quantum dots copper (II) ions water photoelectrochemical detection aptamer Listeria monocytogenes exonuclease I n/a thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine
Accés en línia:	ONIX_20221117_9783036544106_12
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Preparation of Novel Nanomaterial and Its Application in Food Industry

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