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Review | Publishing Language: Chinese | Open Access

Research Progress in the Preparation, Structural Properties and Application of Nanocellulose

Haiwei REN1,2 , Zhihang XU1, Xueye XING1, Lirong LU1, Wenguang FAN1 ( ), Bingyun ZHANG1, Yonggang WANG1
School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China
China Northwest Collaborative Innovation Center of Low-carbon Urbanization Technologies of Gansu and MOE, Lanzhou 730050, China
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Abstract

As an environmental-friendly renewable polymer material, nanocellulose (NCC) has great application potential and ecological benefits. In this paper, we introduce the structural properties and preparation techniques of NCC, give an overview of the methods used to characterize and modify NCC, and elaborate on the latest advances in the application of food industry. Additionally, we use bibliometrics to analyze and summarize the research hotspots in the NCC field. It is expected that the green and efficient production of NCC and the development of functional composites for different purposes will be research priorities in the future.

Keywords

nanocellulosestructurepreparationcharacterizationapplicationbibliometrics
CLC number: TQ311 Document code: A Article ID: 1002-6630(2023)17-0215-10

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Food Science
Volume 44 Issue 17,
September 2023
Pages 215-224
DOI: 10.7506/spkx1002-6630-20220524-303

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Cite this article:
REN H, XU Z, XING X, et al. Research Progress in the Preparation, Structural Properties and Application of Nanocellulose. Food Science, 2023, 44(17): 215-224. https://doi.org/10.7506/spkx1002-6630-20220524-303

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Received: 24 May 2022
Published: 15 September 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).