Food Nanozymology: Nanozyme Engineering Toward Future Food (Adv. Mater. 35/2025)
Interdisciplinary Food Nanozymology In article number 2505552, Lunjie Huang, Da-Wen Sun, and co-workers introduce the concept of food nanozymology as an emerging interdisciplinary field that bridges nanotechnology with food enzymology. By harnessing the tunable catalytic activity, robustness, and multifunctionality of nanozymes, the study explores their potential to address critical limitations of traditional enzymes, such as instability, high production costs, and limited scalability. This work provides a comprehensive framework for applying nanozymes across the food supply chain.
Authors
- Yuanlong Chi (ORCID: https://orcid.org/0000-0003-1687-9016)
- Lunjie Huang (ORCID: https://orcid.org/0000-0002-3559-545X)
- Da‐Wen Sun (ORCID: https://orcid.org/0000-0002-3634-9963)
- Qiang He (ORCID: https://orcid.org/0000-0001-5901-5627)
- Bi Shi
- Hao Cheng (ORCID: https://orcid.org/0000-0002-3133-9774)
Institutions
- University College Dublin (IE)
- National University of Ireland (IE)
- Sichuan University (CN)
- Chengdu University of Technology (CN)
- Key Laboratory of Guangdong Province (CN)
- South China University of Technology (CN)
Publication Details
- Journal
- Advanced Materials
- Published
- 2025-09-01
- DOI
- https://doi.org/10.1002/adma.70384
- Citations
- 4
- Primary Topic
- Advanced Nanomaterials in Catalysis
- Type
- article
- Field-Weighted Citation Impact
- 2.07