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| Research Progress of Nanocellulose Research in the Field of Food |
| Received:August 14, 2024 Revised:August 20, 2024 |
| DOI：10.11981/j.issn.1000-6842.2025.02.48 |
| Key Words:nanocellulose;food;preparation method |
| Fund Project:天津科技大学国家级大学生创新创业训练计划项目（202410057011）。 |
| Author Name | Affiliation | Postcode | | CHEN Ting* | Tianjin Key Lab of Pulp and Paper， Tianjin University of Science & Technology， Tianjin， 300457 | 300457 | | ZHANG Meng | Tianjin Key Lab of Pulp and Paper， Tianjin University of Science & Technology， Tianjin， 300457 | 300457 | | DENG Boyan | Tianjin Key Lab of Pulp and Paper， Tianjin University of Science & Technology， Tianjin， 300457 | 300457 | | LI Tiantian | Tianjin Key Lab of Pulp and Paper， Tianjin University of Science & Technology， Tianjin， 300457 | 300457 | | CHEN Liqing | China National Pulp and Paper Research Institute Co.， Ltd.， Beijing，100102 | 100102 | | XU Ting* | Tianjin Key Lab of Pulp and Paper， Tianjin University of Science & Technology， Tianjin， 300457 | 300457 | | SI Chuanling* | Tianjin Key Lab of Pulp and Paper， Tianjin University of Science & Technology， Tianjin， 300457 | 300457 |
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| Abstract: |
| Nanocellulose has many excellent properties such as high specific surface area， excellent mechanical strength， good interfacial stability， and surface chemical multifunctionality， making it a research hotspot in the food field. This paper provided an overview of the application of nanocellulose in the food field， introduced the preparation methods of nanocellulose， including physical， chemical， and biological methods， and synthesized the progress of the application of nanocellulose in emulsion stabilizers， food additives， food packaging， food safety sensing， as well as functional food ingredients. Finally， the applications of nanocellulose in the food field were summarized and prospected， with a view to provide a reference for the development of functionalized utilization of nanocellulose. |
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