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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Format:	Buch
Sprache:	eng
Schlagworte:	8-dihydroxyflavone antioxidant activity aptamer bioaccessibility caseinate cinnamaldehyde copper (II) ions delivery detection dexamethasone electrospinning electrspinning emulsions encapsulation exonuclease I fluorescence gelatin halloysite nanotubes hydrophilic modification ic-ELISA immunochromatographic assay Listeria monocytogenes lutein Medicine and Nursing Medicine: general issues microfluidics milk modification n/a nano-encapsulation nano/micro-structure nanobody nanoliposomes nanosuspensions naringenin naringin Nervilia fordii extract nodularin nylon 66 pesticide detection card pH-driven pH-driven method photoelectrochemical detection polysaccharide pork Public health and preventive medicine quantum dots rapid fabrication release sensitivity sodium alginate solution blow spinning sophorolipid soy lecithin soy polysaccharide soy protein stability ternary nanoparticles thymol time-resolved fluorescent microspheres water water solubility Zein
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