Edited by Alejandro G Marangoni and David Pink, University of Guelph, Canada this new textbook on Edible Nanostructures provides an introductory background to different nanostructures used in food. Specific systems discussed include fat nanostructures, polysaccharide nanostructures, protein nanostructures, lipid mesophase nanostructures, self-assembled fibrillar networks of low molecular weight oleogelators, and nanoemulsions. Separate chapters also look at imaging nanostructure and computer simulation techniques for modelling statics and dynamics of nanoscale structures.
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