食品工业科技2025，Vol.46Issue(7)：396-404,9.DOI:10.13386/j.issn1002-0306.2024040135
纳米甲壳素的制备及在食品领域中应用的研究进展
Advances in the Preparation and Application of Nanochitin in the Food Industry
摘要
Abstract
Nanochitin,a plentiful and renewable biopolymer,has attracted considerable interest in the food industry due to its excellent physical and chemical properties.This paper initially outlines the sources,preparation methods,and structural properties of nanochitin,then focuses on summarizing its recent applications in food active packaging,emulsification stabilizers,functional factor carriers,other fields both domestically and internationally.Additionally,the paper utilizes bibliometric methods to conduct an in-depth analysis of the research hotspots pertaining to nanochitin within the food sector,projecting its future development trajectories.This paper aims to furnish insights for the comprehensive development and utilization of nanochitin.关键词
纳米甲壳素/制备方法/结构性质/食品领域/CiteSpace可视化分析Key words
nanochitin(NCh)/preparation method/structural properties/food field/CiteSpace visualization analysis分类
轻工纺织引用本文复制引用
印晶,曾欣欣,周妍妍,黄趁,李丹洁,钟卫权,段孟霞,庞杰,吴春华..纳米甲壳素的制备及在食品领域中应用的研究进展[J].食品工业科技,2025,46(7):396-404,9.基金项目
福建农林大学科技创新专项基金项目资助(KFB23129) （KFB23129）
国家自然科学基金青年科学基金项目(31801616) （31801616）
福建省自然科学基金面上项目(2022J01147). （2022J01147）
