In situ encapsulation of capsaicinoids in MIL-88A as a food-grade nanopreservative for meat safety-Reference-Cited by-同舟云学术

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In situ encapsulation of capsaicinoids in MIL-88A as a food-grade nanopreservative for meat safety

Published:2024-12 Issue: Volume:460 Page:140738
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Lunjie,Guo Ruijie,Mao Yahong,Xu Zhenghong,Chi Yuanlong

Funder

Natural Science Foundation of Sichuan Province

National Postdoctoral Program for Innovative Talents

Fundamental Research Funds for the Central Universities

China Postdoctoral Science Foundation

Key Research and Development Projects of Shaanxi Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference35 articles.

1. Preparation, optimization and evolution of the kinetic mechanism of an Fe-MIL-88A metal-organic framework;Bagherzadeh;Crystengcomm,2019

2. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review;Bekhit;Trends in Food Science & Technology,2021

3. Biomimetic mineralization of iron-fumarate nanoparticles for protective encapsulation and intracellular delivery of proteins;Dizaji;Chemistry of Materials,2022

4. Toxicity of metal-organic framework nanoparticles: From essential analyses to potential applications;Ettlinger;Chemical Society Reviews,2022

5. Room-temperature preparation of MIL-88A as a heterogeneous photo-Fenton catalyst for degradation of rhodamine B and bisphenol a under visible light;Fu;Materials Research Bulletin,2020

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