Organic Nanoparticles in Foods: Fabrication, Characterization, and Utilization
Volume: 7, Issue: 1, Pages: 245 - 266
Published: Feb 28, 2016
Abstract
In the context of food systems, organic nanoparticles (ONPs) are fabricated from proteins, carbohydrates, lipids, and other organic compounds to a characteristic dimension, such as a radius smaller than 100 nm. ONPs can be fabricated with bottom-up and top-down approaches, or a combination of both, on the basis of the physicochemical properties of the source materials and the fundamental principles of physical chemistry, colloidal and polymer...
Paper Details
Title
Organic Nanoparticles in Foods: Fabrication, Characterization, and Utilization
Published Date
Feb 28, 2016
Volume
7
Issue
1
Pages
245 - 266
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