Titlebook: Delivering Functionality in Foods; From Structure Desig António Vicente,Cristina Silva,Chelo Gonzalez Book 2022 Springer Nature Switzerland

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Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Comps (2D), micro and nanoparticles, emulsions, oleogels and food printing (3D). In the end, is presented an overview of how the toxicity of micro and nano-engineered structures should be assessed to be applied in the food industry.

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Designing Biopolymer and Colloidal Systems,hemical approaches (biopolymer-based hydrogels and molecular complexes formation) that can be used to produce colloidal systems will be addressed. The influence of biopolymer-based colloidal delivery systems on the potential applications within the food industry will also be discussed.

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António Vicente,Cristina Silva,Chelo GonzalezServes as an important reference for the design of food structure.Strengthen the scientific understanding of food product design and engineering.Discusses structure design and product engineering proc

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Food Engineering Serieshttp://image.papertrans.cn/d/image/264998.jpg

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