TY  - BOOK
AU  - Padua,Graciela W.
AU  - Wang,Qin
TI  - Nanotechnology research methods for foods and bioproducts
SN  - 9781118229262
AV  - TP248.65.F66 N36 2012eb
U1  - 664 23
PY  - 2012///
CY  - Ames, Iowa
PB  - Wiley-Blackwell
KW  - Food
KW  - Biotechnology
KW  - Nanotechnology
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references and index; 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
N2  - 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
UR  - http://onlinelibrary.wiley.com/book/10.1002/9781118229347
ER  -