Biopolymers in Food Colloids: Thermodynamics and Molecular by Maria Germanovna Semenova, Eric Dickinson

By Maria Germanovna Semenova, Eric Dickinson

The subject matter and contents of this e-book have assumed a brand new importance within the gentle of contemporary principles on nanoscience and nanotechnology, that are now commencing to impact advancements in meals study and meals processing. The fabrication of nanoscale buildings for nutrition use depends on an in-depth realizing of thermodynamically pushed interactions and self-assembly approaches concerning the main meals structure-forming parts: proteins and polysaccharides. This figuring out has the capability to supply thermodynamically encouraged methods that may be used to govern nutrition buildings rationally so as to increase the dietary and health-promoting homes of meals and drinks.

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2006). , 2006). , 2001). , 2009). ), and their combinations or chemical derivatives, are resistant to gastric and intestinal bacteria, but they are specifically hydrolysed by colonic bacteria. , 2002). , 2008, 2009; Augustin and Hemar, 2009). For example, it has been established that nanoemulsions with droplet sizes in the range 50-400 nm can be used successfully as drug delivery systems for oral, parenteral and transdermal administration (Benita, 1998; Sarker, 2005). One of the advantages of nanoemulsions 50 CHAPTER TWO over thermodynamically stable microemulsions is that a lower surfactant concentration is needed for their stabilization (Velikov and Pelan, 2008).

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Konrad, M. (2003). From self-organising polymers to nano- and biomaterials. Journal ofMaterials Chemistry, 13,2671-2688. Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends in FoodScience and Technology, 15,330-347. G. (2006). Unique milk protein-based nanotubes: food and nanotechnology meet. Trends in FoodScience and Technology, 17, 196-203. G. (2006). Structural and mechanical study of self-assembling protein nanotubes. Nuno Letters, 6, 6 1 6 4 2 1 .

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