Padua, Graciela W. Wang, Qin 1973- text bibliography Electronic books. iau Ames, Iowa Wiley-Blackwell 2012 monographic eng

electronic resource

1 online resource Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnolo. Cover; Title page; Copyright page; Foreword; Contributors; 1 Introduction; 2 Material components for nanostructures; 2.1 Introduction; 2.2 Self-assembly; 2.3 Proteins and peptides; 2.4 Carbohydrates; 2.5 Protein-polysaccharides; 2.6 Liquid crystals; 2.7 Inorganic materials; 3 Self-assembled nanostructures; 3.1 Introduction; 3.2 Self-assembly; 3.3 Layer-by-layer assembly; 3.4 Nanoemulsions; 4 Nanocomposites; 4.1 Introduction; 4.2 Polymer nanocomposites; 4.3 Nanocomposite formation; 4.4 Structure characterization; 4.5 Biobased nanocomposites; 4.6 Conclusion. edited by Graciela W. Padua, Qin Wang. Includes bibliographical references and index. Food Biotechnology Nanotechnology TECHNOLOGY & ENGINEERING Food Science Food Biotechnology Nanotechnology TP248.65.F66 N36 2012eb 664 Ames, Iowa : Wiley-Blackwell, 2012 (DLC) 2011039277 (OCoLC)758646786 9781118229262 1118229266 9781118229347 1118229347 2011039277 10.1002/9781118229347 Wiley InterScience http://onlinelibrary.wiley.com/book/10.1002/9781118229347 http://onlinelibrary.wiley.com/book/10.1002/9781118229347 N$T 120305 20171115094739.0 ocn779166016 eng