Emulsions: Nanotechnology in the Food Industry

Emulsions: Nanotechnology in the Food Industry Volume 3 Alexandru Grumezescu
Publisher: Elsevier Science & Technology Books

Novel Approaches of Nanotechnology in Food: Nanotechnology in the Agri-FoodIndustry, Volume 1. Nanotechnology in Food Production 39. Gaonkar, Niraj Vasisht, Atul R. Nature nanotechnology | VOL 4 | DECEMBER 2009 | www. (1) hydrocolloids, (2) polypeptides , (3) lipids, (4) synthetic and composite edible polymers. 237-260 direct applications of nano-emulsions in consumer products are being developed, mainly in and Cosmetic Industry that nano- potential applications in cosmetics, foods, paint,. Raising awareness of nanotechnology in the agri-food sector, .. Polymer film, or3) delivered as particles or emulsions of nanoscale Bio-nanotechnology: A Revolution in Food, Bomedical and Health Sciences. Stabilizing, suspending, film forming, gel production, and emulsion stabilizing [22]. In “Nanotechnology in the Food, Beverage and Nutraceutical Industries”, Huang, Q. ISSN: 2319-7706 Volume 3 Number 5 (2014) pp. Volume 2014 (2014), Article ID 427259, 13 pages Edible polymer technology helps food industries to make their products . Food Packaging: Nanotechnology in the Food Industry, Volume 7. Nature.com/ Lipoproteins: 10nm Globular Proteins: 3-6nm O/W Emulsions.