期刊
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
卷 19, 期 5, 页码 417-427出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.cocis.2014.07.002
关键词
Nanoparticles; Microparticles; Biopolymers; Encapsulation; Rheology
资金
- U.S. Department of Agriculture, NRI [2010-03459, 2011-03539, 2013-03795]
- 'Fonds voor Wetenschappelijk Onderzoek - Vlaanderen' (FWO, Brussels, Belgium) [70928]
- European Commission 7th Framework Program [FP7-People-2011-IOF-300408]
Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile, appearance, rheology, stability, and processability. These particles are often fabricated from food-grade biopolymers, such as proteins and polysaccharides. Food biopolymers display a diverse range of molecular and physicochemical properties (e.g. molecular weight, charge, branching, flexibility, polarity, and solubility) which enables the assembly of colloidal particles that exhibit a broad range of functional attributes. By careful selection of appropriate biopolymers and assembly methods, biopolymer particles can be fabricated with tailored behaviors or features. In this article, we review recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles, and highlight some of the challenges that will be the focus of future research. (C) 2014 Elsevier Ltd. All rights reserved.
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