Edible Nanostructures

A Bottom-up Approach

Nonfiction, Science & Nature, Science, Other Sciences, Nanostructures, Technology, Food Industry & Science
Cover of the book Edible Nanostructures by Alejandro G Marangoni, Vassilis Kontogiorgos, Owen Jones, Constantinos Nikiforidis, Michael Rogers, Dongming Tang, Alexandra Smith, David Pink, Royal Society of Chemistry
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Author: Alejandro G Marangoni, Vassilis Kontogiorgos, Owen Jones, Constantinos Nikiforidis, Michael Rogers, Dongming Tang, Alexandra Smith, David Pink ISBN: 9781782625575
Publisher: Royal Society of Chemistry Publication: October 20, 2015
Imprint: Royal Society of Chemistry Language: English
Author: Alejandro G Marangoni, Vassilis Kontogiorgos, Owen Jones, Constantinos Nikiforidis, Michael Rogers, Dongming Tang, Alexandra Smith, David Pink
ISBN: 9781782625575
Publisher: Royal Society of Chemistry
Publication: October 20, 2015
Imprint: Royal Society of Chemistry
Language: English

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist.

This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist.

This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.

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