Artificial Nanostructures in Food

J. K. Raynes, Sally L. Gras, John Carver, Juliet A. Gerrard

    Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

    Abstract

    The application of artificial nanostructures has increased dramatically within the agrifood industry over the past decade, as has occurred on farms, for example, in the delivery of fertilizers and pesticides, through to food packaging. This chapter focuses on the different types and uses of artificial organic nanoparticles derived from the three primary food components: proteins, polysaccharides, and lipids. When used individually or together, these components provide an enormous range of functionalities and chemistries to manufacture artificial nanostructures and will likely be applied to an even broader range of applications as their properties and potential for exploitation are completely explored and understood.
    Original languageEnglish
    Title of host publicationNanotechnology in Agriculture and Food Science
    EditorsProf. Monique A. Axelos, Prof. Marcel H. Van de Voorde Dr. Dr. h.c.
    Place of PublicationGermany
    PublisherWiley-VCH Verlag GmbH
    Pages49-68
    Volume1
    Edition1
    ISBN (Print)9783527339891
    DOIs
    Publication statusPublished - 2017

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