科研之友
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摘要
Nanoscience is an emerging area of science that has the potential to generate radical new products and processes. Concepts in nanoscience provide a sound framework for developing an understanding of the interactions and assembly behaviour of food components into microstructure, which influence food structure, rheology and functional properties at the macroscopic scale. Advances in processes for producing nanostructured materials coupled with appropriate formulation strategies have made possible the production and stabilisation of nanoparticles that have potential applications in the food and related industries.
- 出版日期2006
- 单位CSIRO
