Designing metal-organic frameworks (MOFs) for advanced per- and polyfluoroalkyl substances (PFAS) management: Adsorption, detection, and degradation
Year: 2025
Type: article
Language: en
Topic: Per- and polyfluoroalkyl substances research
Authors and affiliations:
raw_author_name: Fanglei Liu
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
raw_author_name: Jun Cheng
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
raw_author_name: Yahui Guo
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
raw_author_name: Weirong Yao
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
raw_author_name: He Qian
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
raw_author_name: Zhilong Yu
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
raw_author_name: Tiancong Zhao
raw_affiliation_strings: School of Chemistry and Materials, Department of Chemistry, Laboratory of Advanced Materials, Fudan University, Shanghai 200433, PR China. Electronic address: tczhao@fudan.edu.cn
School of Chemistry and Materials, Department of Chemistry, Laboratory of Advanced Materials, Fudan University, Shanghai 200433, P. R. China. Electronic address: tczhao@fudan.edu.cn
raw_author_name: Yunfei Xie
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: xieyunfei@jiangnan.edu.cn
State Key Laboratory of Food Science and Resources, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China. Electronic address: xieyunfei@jiangnan.edu.cn