Preparation and Properties of Camellia oleifera Fruit Shell Cellulose Nanoparticle Material for Selective Enrichment of Histidine Proteins From Foods
Yunong Tian, Wenyuan Li, Lu Li, Dandan Li, Yulin Liu, Xiaoyue Tang, Yong Ye · 2026
Read Preparation and Properties of Camellia oleifera Fruit Shell Cellulose Nanoparticle Material for Selective Enrichment of Histidine Proteins From Foods by Yunong Tian, Wenyuan Li, Lu Li, Dandan Li, Yulin Liu, Xiaoyue Tang, Yong Ye (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13196578.txt.
Description
Yunong Tian and co-authors turned camellia fruit shells into a protein-catching nanomaterial in a 2026 paper. Histidine-rich proteins can fill a dietary gap linked to stress and illness. They are scarce in foods, so enrichment tools are needed. The shells are farm waste, which makes the source cheap.
Oxidized cellulose from the shells was chemically tuned. It was frozen into a sponge with metal oxide particles. The material selectively grabs histidine-rich proteins from food mixes. Structure and strength were checked in detail. Waste shells thus gain a high-value second life in food science.
Catalog record
| CREATOR | Yunong Tian, Wenyuan Li, Lu Li, Dandan Li, Yulin Liu, Xiaoyue Tang, Yong Ye |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 39 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |