Emerging Nanoparticles in Food: Sources, Application, and Safety-Reference-Cited by-同舟云学术

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Emerging Nanoparticles in Food: Sources, Application, and Safety

Published:2023-02-15 Issue:8 Volume:71 Page:3564-3582
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Jian¹,Guo Yuxi¹^ORCID,Zhang Xianlong¹,Liu Jianghua¹,Gong Pin¹,Su Zhuoqun¹^ORCID,Fan Lihua¹,Li Guoliang¹^ORCID

Affiliation:

1. School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021 People’s Republic of China

Funder

Education Department of Shaanxi Province

National Natural Science Foundation of China

Shaanxi Provincial Science and Technology Department

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c06740

Reference160 articles.

1. Engineered Nanomaterials in Food: Implications for Food Safety and Consumer Health

2. Safety assessment of nanoparticles in food: Current status and prospective

3. Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

4. Turmeric extract loaded nanoliposome as a potential antioxidant and antimicrobial nanocarrier for food applications

5. Neglected nano-effects of nanoparticles in the interpretation of their toxicity

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