@article{WANG2023, 
author = {Suyang WANG and Feijie WANG and Shufeng MA and Chenhui LU and Liqiang WANG},
title = {Research Progress on Polysaccharide-Based Aerogel Food Packaging},
year = {2023},
journal = {Food Science},
volume = {44},
number = {19},
pages = {340-349},
keywords = {polysaccharide-based aerogel, characteristic, preparation, food packaging, application},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20221017-161},
doi = {10.7506/spkx1002-6630-20221017-161},
abstract = {In recent years, aerogels have received more and more attention from researchers due to their properties such as low density, high porosity, high specific surface area and low thermal conductivity. Polysaccharide-based aerogel is a solid porous nanomaterial with three-dimensional network structure prepared by using polysaccharide as the precursor material and transforming the liquid phase in the gel with gas phase through a drying method. In addition to the characteristics of traditional aerogel materials, polysaccharide-based aerogels also have the advantages of non-toxicity, easy availability of raw materials, biocompatibility and biodegradability. This article summarizes the preparation methods of polysaccharide-based aerogels, and reviews the properties and applications of different types of polysaccharide-based aerogels prepared with different precursor materials, so as to provide a reference for the research and application of polysaccharide-based aerogel materials in food packaging.}
}