Relationship of Nanomaterials’ Structure Based on Their Application in the Food Industry: Physicoche...
Relationship of Nanomaterials’ Structure Based on Their Application in the Food Industry: Physicochemical and Techno-Functional Characteristics
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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Food science is constantly undergoing innovation, which is why the trend toward developing nanomaterials and their use in food matrices is increasing, mainly due to the physicochemical properties nanomaterials exhibit at the nanometric scale. Therefore, it is convenient to contextualize how these nanomaterials are obtained, classified, and characte...
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Relationship of Nanomaterials’ Structure Based on Their Application in the Food Industry: Physicochemical and Techno-Functional Characteristics
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TN_cdi_doaj_primary_oai_doaj_org_article_814dcd2c0f8a43c3acd7186419c748a8
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_814dcd2c0f8a43c3acd7186419c748a8
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ISSN
2076-3417
E-ISSN
2076-3417
DOI
10.3390/app13127167
