Phage-functionalized materials for food Safety: Advances in detection and control
Year: 2025
Type: article
Language: en
Topic: Bacteriophages and microbial interactions
Authors and affiliations:
raw_author_name: Liping Yu
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
raw_author_name: Weixiao Kong
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
raw_author_name: Saqlain Ali Bukhari
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
raw_author_name: Xiaoyong Ma
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
raw_author_name: Peihao Yuan
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
raw_author_name: Ying Xiong
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
raw_author_name: Xinfang Zhang
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China