Abstract
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 summarizes the basic principles and achievements of magnetic iron oxide nanoparticles in enzyme immobilization, protein purification and food analysis. Their indispensable contribution to food engineering has been also evaluated.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
