Nanoscale materials development - a food industry perspective

被引：365

作者：

Sanguansri, Peerasak ^{[1
]}

Augustin, Mary Ann ^{[1
]}

机构：

[1] CSIRO, Food Sci Australia, Werribee, Vic 3030, Australia

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2006年 / 17卷 / 10期

关键词：

D O I：

10.1016/j.tifs.2006.04.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Nanoscience is an emerging area of science that has the potential to generate radical new products and processes. Concepts in nanoscience provide a sound framework for developing an understanding of the interactions and assembly behaviour of food components into microstructure, which influence food structure, rheology and functional properties at the macroscopic scale. Advances in processes for producing nanostructured materials coupled with appropriate formulation strategies have made possible the production and stabilisation of nanoparticles that have potential applications in the food and related industries.

引用

页码：547 / 556

页数：10

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