The team of Professor Sun Qingjie from Qingdao Agricultural University in "Comprehensive Reviews in Food Scien

Original title: The team of Professor Qingjie Sun from Qingdao Agricultural University published ESI highly cited papers and hot papers in "Comprehensive Reviews in Food Science and Food Safety"

Recently, the team of Professor Sun Qingjie from the School of Food Science and Engineering of Qingdao Agricultural University published the title in Comprehensive Reviews in Food Science and Food Safety, 2021, 20:1075–1100 (Top Journal in District 1, Chinese Academy of Sciences, IF=9.

Nano starch has the advantages of small size, good biocompatibility, and environmental friendliness, and can be widely used in various fields such as food, medicine, and cosmetics

In this article, the author summarizes the responsiveness of starch-based nanoparticles (starch nanoparticles, starch nanospheres, starch micelles, starch vesicles, starch nanogels, and starch nanofibers), the digestibility of starch-based nanoparticles, and Toxicity, interaction with other components, and applications of starch-based nanoparticles

Professor Sun Qingjie is a distinguished expert of Taishan Scholars in Shandong Province.

Relevant research is supported by the National Natural Science Foundation of China, the Key R&D Project of Shandong Province, the Science and Technology Benefiting Project of Qingdao City, and the Taishan Scholars Project of Shandong Province

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(This article is reprinted from "Food Science Network", and the article is from the College of Food Science and Engineering, Qingdao Agricultural University