Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients.

Citation:

N Garti and Aserin, A. 2007. “Nanoscale Liquid Self-Assembled Dispersions In Foods And The Delivery Of Functional Ingredients.”. In Understanding Controlling Microstruct. Complex Foods, Pp. 504–553. Woodhead Publishing Ltd. doi:10.1533/9781845693671.3.504.

Abstract:

A review. It discusses characteristics of liq. dispersions that provide the food industry with some unique advantages that cannot be obtained using other technologies. It also reviews the phys., chem., and biol. properties of the nanoscale architectures that are substantially different from their macroscopic counterparts. [on SciFinder(R)]
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Last updated on 05/27/2020