Nanocellulose Prepared from Buckwheat Bran: Physicochemical Characterization, Cytotoxicity Evaluation, and Inhibition Effect on Fat Digestion and Absorption-Reference-Cited by-同舟云学术

Nanocellulose Prepared from Buckwheat Bran: Physicochemical Characterization, Cytotoxicity Evaluation, and Inhibition Effect on Fat Digestion and Absorption

Published:2022-09-09 Issue:37 Volume:70 Page:11603-11612
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yang Jiachuan¹,Luo Zhixin¹,Liu Fuguo¹^ORCID,Han Lin¹,He Caian¹,Wang Min¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, P. R. China

Funder

Key Research and Development Projects of Shaanxi Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c03482

Reference44 articles.

1. Nanocellulose: Extraction and application

2. Nanocellulose, a tiny fiber with huge applications

3. Bacterial nanocellulose production and application: a 10-year overview

4. Cellulose nanocrystals prepared from wheat bran: Characterization and cytotoxicity assessment

5. Preparation and characterization of thermally stable cellulose nanocrystals via a sustainable approach of FeCl3-catalyzed formic acid hydrolysis

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent advances in nanocellulose based hydrogels: Preparation strategy, typical properties and food application;International Journal of Biological Macromolecules;2024-10

2. Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety;Foods;2024-08-25

3. Food nanotechnology: opportunities and challenges;Food & Function;2024