食品与机械2017，Vol.33Issue(2)：1-5,38,6.DOI:10.13652/j.issn.1003-5788.2017.02.001
源于食品加工副产物纳米纤维素晶体的制备及其在食品中的应用
Preparation of Nanocrystalline Cellulose from Food By-products and its Applications in Food Industry
摘要
Abstract
Nano cellulose material,as an environment-friendly material,has attracted much attention for applications in fields of material sciences,food,chemical engineering,and medicine due to its biocompatibility and biodegradability.Nanocrystalline cellulose (NCC)show a high aspect ratio,large surface-to-volume ratio,high crystallinity index,high tensile strength,and good thermal stability.Having reviewed the scientific literature on NCC during the last 5 years,aimed to provide an overview about morphology,crystallization,and stability properties of NCC as well as its major applications (as reinforcing agents for food packaging,as emulsion stabilizers and food ingredients).However,its future development and commercialization still necessitate the overcoming of numerous challenges.关键词
食品加工副产物/纳米纤维素晶体/食品包装/Pickering乳液Key words
food by-products/nanocrystalline cellulose/food packaging/Pickering emulsion引用本文复制引用
王阳,赵国华,肖丽,周思远..源于食品加工副产物纳米纤维素晶体的制备及其在食品中的应用[J].食品与机械,2017,33(2):1-5,38,6.基金项目
国家重点研发计划项目(编号:2016YFD0400204-2) （编号:2016YFD0400204-2）
重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014pt-gc8001) （编号:cstc2014pt-gc8001）
