Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 27, Issue 1, Pages 47-56Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2012.04.003
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Funding
- Fundamental Research Funds for the Central Universities [QN2009078]
- National Natural Science Foundation of China [31101274]
- State Key Laboratory on Integrated Optoelectronics and the College of Electronic Science and Engineering of Jilin University
- Center for Biological and Environmental Nanotechnology through NSF [EEC-0647452]
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Magnetic iron oxide nanoparticles have been used in various fields owing to their unique properties including large specific surface area and simple separation with magnetic fields. For food related applications, they have been used for enzyme immobilization, protein purification, and food analysis. This review summarized the basic principles and achievement of magnetic iron oxide nanoparticles in enzyme immobilization, protein purification and food analysis. Their indispensable contribution to food engineering has been also evaluated.
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