Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/56501

TitleDevelopment of bio-based nanostructured systems by electrohydrodynamic processes
Author(s)Costa, Maria J.
Ramos, Philippe E.
Fuciños, P.
Teixeira, J. A.
Pastrana, L.
Cerqueira, Miguel Ângelo Parente Ribeiro
Issue date14-Feb-2018
PublisherTaylor and Francis
CitationCosta, Maria J.; Teixeira, José A.; Fuciños, P.; Pastrana, L.; Cerqueira, M. A.; Ramos, Philippe E., Development of bio-based nanostructured systems by electrohydrodynamic processes. In V. Ravishankar Rai, Jamuna A. Bai, Nanotechnology Applications in the Food Industry, Boca Ration: Taylor and Francis Group, 2018. ISBN: 9780429950216
Abstract(s)Nanotechnology offers many benets for the development of structures with enhanced properties. Due to their dimension, nanostructured systems present different physicochemical properties (i.e., optical, thermal, absorption, and stability) when compared with micro-and macroscale systems, making their use in food processing and applications of great interest to the industry. The main aspect that inuences their different behavior at the nanoscale is the area-to-volume ratio. It determines the physicochemical characteristics and brings several advantages, such as a high encapsulation efciency and stability, a tailored control release, an enhanced solubility, and the prevention of undesirable chemical reactions (Cerqueira et al. 2014, 2017a).
TypebookPart
URIhttp://hdl.handle.net/1822/56501
ISBN9780429950216
Publisher versionhttps://www.taylorfrancis.com/books/9780429950216
Peer-Reviewedyes
AccessclosedAccess
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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