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Articles by Nanying Wang
Carbon dots from roasted chicken accumulated in lysosome and induced lysosome-dependent cytotoxicity
Carbon dots from roasted chicken accumulated in lysosome and induced lysosome-dependent cytotoxicity Thermal processing may generate toxicant. The carbon dots (CDs) from baked food have toxicity to cells, however, the molecular mechanism remains to be unexplored. The present study investigated the effects of CDs from roasted chicken breasts on normal rat kidney (NRK) and Caco-2 cells. The average size of CDs heated at 200 or 300 °C was about 2.8 and 1.2 nm, respectively.
Food-borne nanocarriers from roast beef patties for iron delivery
Food-borne nanocarriers from roast beef patties for iron delivery Food-borne nanoparticles (FNs) produced during thermal processing of food may have potential as nanocarriers for Fe(II) supplement. In this paper, the FNs in beef patties at different roasting time (15, 30, 45 minutes) and the binding between FNs and ferrous ions were studied.
Fluorescent nanoparticles in the popular pizza: properties, biodistribution and cytotoxicity
Fluorescent nanoparticles in the popular pizza: properties, biodistribution and cytotoxicity Food-borne nanoparticles are generated during the thermal processing of various consumed foods that are of great concern due to their unique properties. In this study, the presence of fluorescent nanoparticles (FNPs) in pizza, their biodistribution and cytotoxicity were investigated. The spherical FNPs have a diameter of about 3.33 nm.
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