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Updated: May 22, 2025

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功能性食品系统的粉基纳米复合材料的进步:利用人工智能和核磁共振技术来定制稳定性和生物活性

Yue Sun1, Ziyu Wang1, Jian Ye1

  • 1College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Foods (Basel, Switzerland)
|March 13, 2025
PubMed
概括

基于粉的纳米复合材料 (SNC) 提供先进的食品配方解决方案. 整合人工智能 (AI) 和核磁共振 (NMR) 增强了跨国公司.

关键词:
人工智能 (AI) 是一种人工智能.食品矩阵 食品矩阵核磁共振 (NMR) 是一种核磁共振技术.预测建模预测建模基于粉的纳米复合材料 (SNCs)

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Nuclear magnetic resonance (NMR) spectroscopy is a very valuable analytical technique for researchers. It has been used for more than 50 years as an analytical tool. F. Bloch and E. Purcell formulated NMR in 1946 and won the 1952 Nobel Prize in Physics  for their work. Biological macromolecules such as proteins, nucleic acids, lipids, and organic molecules including pharmaceutical compounds, can be studied using this versatile tool that exploits the magnetic properties of certain nuclei.
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