中国造纸学报2025，Vol.40Issue(2)：48-57,10.DOI:10.11981/j.issn.1000-6842.2025.02.48
纳米纤维素在食品领域的研究进展
Research Progress of Nanocellulose Research in the Field of Food
摘要
Abstract
Nanocellulose has many excellent properties such as high specific surface area,excellent mechanical strength,good interfacial sta-bility,and surface chemical multifunctionality,making it a research hotspot in the food field.This paper provided an overview of the applica-tion of nanocellulose in the food field,introduced the preparation methods of nanocellulose,including physical,chemical,and biological methods,and synthesized the progress of the application of nanocellulose in emulsion stabilizers,food additives,food packaging,food safety sensing,as well as functional food ingredients.Finally,the applications of nanocellulose in the food field were summarized and prospected,with a view to provide a reference for the development of functionalized utilization of nanocellulose.关键词
纳米纤维素/食品/制备方法Key words
nanocellulose/food/preparation method分类
轻工纺织引用本文复制引用
陈婷,张萌,邓博研,李甜甜,陈丽卿,徐婷,司传领..纳米纤维素在食品领域的研究进展[J].中国造纸学报,2025,40(2):48-57,10.基金项目
天津科技大学国家级大学生创新创业训练计划项目(202410057011). （202410057011）
