A Comparative Analysis of Different Grades of Silica Particles and Temperature Variants of Food-Grade Silica Nanoparticles for Their Physicochemical Properties and Effect on Trypsin-Reference-Cited by-同舟云学术

A Comparative Analysis of Different Grades of Silica Particles and Temperature Variants of Food-Grade Silica Nanoparticles for Their Physicochemical Properties and Effect on Trypsin

Published:2019-10-15 Issue:44 Volume:67 Page:12264-12272
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Phue Wut H¹^ORCID,Liu Mengxi¹,Xu Ke¹,Srinivasan Divya¹,Ismail Ashraf¹,George Saji¹^ORCID

Affiliation:

1. Department of Food Science & Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b03638

Reference27 articles.

1. Inventory of Nanotechnology applications in the agricultural, feed and food sector

2. Critical review of the safety assessment of nano-structured silica additives in food

3. Consumer attitudes towards nanotechnologies applied to food production

4. Presence and risks of nanosilica in food products

5. The potential of asymmetric flow field-flow fractionation hyphenated to multiple detectors for the quantification and size estimation of silica nanoparticles in a food matrix

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