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|Title:||Development of bio-based nanostructured systems by electrohydrodynamic processes|
|Author(s):||Costa, Maria J.|
Ramos, Philippe E.
Teixeira, J. A.
Cerqueira, Miguel Ângelo Parente Ribeiro
|Publisher:||Taylor and Francis|
|Citation:||Costa, 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).|
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