Home > News > Functional stabilisers nanoengineered for foods
March 20th, 2007
Functional stabilisers nanoengineered for foods
Abstract:
Dairy proteins and polysaccharides can be nanoengineered as new functional stabilisers for foods and packaging, according to scientists working on a project in Finland.
The government-sponsored Tailored Nanostabilisers for Biocomponent Interfaces Project (Taina) aims to engineer and construct functional nanoscale particles for sensitive biocomponents in foods.
Source:
dairyreporter.com
Bookmark:
| Related News Press |
Interviews/Book Reviews/Essays/Reports/Podcasts/Journals/White papers/Posters
Gene therapy relieves back pain, repairs damaged disc in mice: Study suggests nanocarriers loaded with DNA could replace opioids May 17th, 2024
Oscillating paramagnetic Meissner effect and Berezinskii-Kosterlitz-Thouless transition in cuprate superconductor May 17th, 2024
Food/Agriculture/Supplements
Silver nanoparticles: guaranteeing antimicrobial safe-tea November 17th, 2023
Night-time radiative warming using the atmosphere November 17th, 2023
DGIST and New Life Group launched a research project on "Functional beauty and health products using the latest nanotechnology" May 12th, 2023
 |
||
 |
||
| The latest news from around the world, FREE | ||
 |
||
|
|
||
| Premium Products | ||
 |
||
|
Only the news you want to read!
Learn More |
||
 |
||
|
Full-service, expert consulting
Learn More |
||
|
|
||