Material Components for Nanostructures

Graciela W. Padua, Panadda Nonthanum

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Nanosized structures are commonly found in foods and biological products. They may be natural formations, such as casein micelles, or the result of processing, such as nanosized fat globules in homogenized milk. Nanotechnology is not involved in their formation; however, it is involved in their characterization and analysis. Nanoscience is involved in the formation of novel products, for example whey protein nanotubes, which are prepared by a combination of enzymatic and chemical treatments. The induced formation of nanostructures by provision of the correct environmental conditions involves nanoscale science. This chapter presents some of the most frequently used materials in nanoscale developments for foods and bioproducts.

Original languageEnglish (US)
Title of host publicationNanotechnology Research Methods for Foods and Bioproducts
PublisherWiley Blackwell
Pages5-17
Number of pages13
ISBN (Print)9780813817316
DOIs
StatePublished - Feb 20 2012

Keywords

  • Amphiphile
  • Amyloidogenic protein
  • Cyclodextrin
  • Length-scale
  • Liposome
  • Micelle
  • Montmorillonite
  • Nanostructure
  • Self-assembly
  • Supramolecular

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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