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
Spinel-type sulfide semiconductors to operate the next-generation LEDs and solar cells For solar-cell absorbers and green-LED source October 3rd, 2025
Rice membrane extracts lithium from brines with greater speed, less waste October 3rd, 2025
Food/Agriculture/Supplements
New imaging approach transforms study of bacterial biofilms August 8th, 2025
SMART researchers pioneer first-of-its-kind nanosensor for real-time iron detection in plants February 28th, 2025
Silver nanoparticles: guaranteeing antimicrobial safe-tea November 17th, 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 |
||
|
|
||