Properties of nanomaterials for utilization in the food industry
Author:
Publisher
Elsevier
Reference97 articles.
1. Nanocellulose in food packaging: a review;Ahankari;Carbohydr. Polym.,2021
2. Monitoring of aflatoxin M1 in milk using a novel electrochemical aptasensor based on reduced graphene oxide and gold nanoparticles;Ahmadi;Food Chem.,2022
3. Nanodelivery systems for d-limonene; techniques and applications;Akhavan-Mahdavi;Food Chem.,2022
4. Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration;Alizadeh Sani;Int. J. Food Microbiol.,2017
5. Titanium dioxide nanoparticles as multifunctional surface-active materials for smart/active nanocomposite packaging films;Alizadeh Sani;Adv. Colloid Interface Sci.,2022
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