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Mesoporous bamboo charcoal-gold nanoparticles as a support for efficient enzyme immobilization

Guihong Yao Yun Ling Tong Liu Shige Xing Meiyi Yao Wei Guo Feng Zhang

未来食品学报（英文）2026，Vol.6Issue(2)：244-250,7.

未来食品学报（英文）2026，Vol.6Issue(2)：244-250,7.DOI:10.1016/j.jfutfo.2024.09.005

Mesoporous bamboo charcoal-gold nanoparticles as a support for efficient enzyme immobilization

Guihong Yao ¹Yun Ling ¹Tong Liu ¹Shige Xing ¹Meiyi Yao ¹Wei Guo ¹Feng Zhang¹

作者信息

1. Institute of Food Safety,Chinese Academy of Inspection & Quarantine,Beijing 100176,China||Key Laboratory of Food Quality and Safety,State Administration for Market Regulation,Beijing 100176,China
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摘要

关键词

Bamboo charcoal/Gold nanoparticles/Enzyme immobilization

Key words

Bamboo charcoal/Gold nanoparticles/Enzyme immobilization

引用本文复制引用

Guihong Yao,Yun Ling,Tong Liu,Shige Xing,Meiyi Yao,Wei Guo,Feng Zhang..Mesoporous bamboo charcoal-gold nanoparticles as a support for efficient enzyme immobilization[J].未来食品学报（英文）,2026,6(2):244-250,7.

基金项目

This work was financially supported by Central Public-Interest Scientific Institution Basal Research Fund(2021JK002 （）

2022JK01). （）

未来食品学报（英文）

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