Application and challenge of nanocellulose in the food industry
Application and challenge of nanocellulose in the food industry
复制标题
纳米纤维素在食品工业中的应用及挑战
DOI：
10.1016/j.fbio.2021.101285
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发表时间：
2021-08-04
期刊：
影响因子：
5.2
通讯作者：
Zhou, Cunshan
中科院分区：
文献类型：
--
作者：
Lu, Qiaomin;Yu, Xiaojie;Zhou, Cunshan
近年来，来源广泛的纳米纤维素引起了人们的广泛关注。纳米纤维素主要分为三类：纳米纤维(NFC)、纳米纤维晶体(NCC)和细菌纳米纤维(BNC)，可通过物理方法、化学方法、生物方法获得。纳米纤维素由于其可生物降解性等特性，在许多领域都是一种理想的纳米材料。本文分为两个部分，重点介绍了NFC和NCC在食品领域的应用和挑战，以及BNC在食品领域的应用和挑战。
In recent years, nanocellulose from a wide range of sources has attracted extensive attention. Nanocellulose is mainly divided into three categories: nanofibrillated cellulose (NFC), nanocellulose crystals (NCC), bacterial nanocellulose (BNC), which can be obtained by physical method, chemical method, biological method. Nano cellulose is an ideal nanomaterial in many fields due to its biodegradability and other properties. This paper is divided into two parts, focusing on the application and challenges of NFC and NCC in the food field and the application and challenges of BNC in the food field.