Nanomaterials with Enzyme-like Properties for Combatting Foodborne Pathogen Infections: Classifications, Mechanisms, and Applications in Food Preservation-Reference-Cited by-同舟云学术

Nanomaterials with Enzyme-like Properties for Combatting Foodborne Pathogen Infections: Classifications, Mechanisms, and Applications in Food Preservation

Published:2024-04-30 Issue:18 Volume:72 Page:10179-10194
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cui Fangchao¹,Li Lanling¹,Wang Dangfeng¹^ORCID,Li Jianrong¹^ORCID,Li Tingting²

Affiliation:

1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China

2. Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning 116029, China

Funder

Natural Science Foundation of Liaoning Province

National Natural Science Foundation of China

Liaoning Marine Economic Development Project

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c00872

Reference99 articles.

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4. Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry

5. Process optimization for spray dried Aegle marmelos fruit nanomucilage: Characterization, functional properties, and in vitro antibiofilm activity against food pathogenic microorganisms