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Home > News > Functional stabilisers nanoengineered for foods

March 20th, 2007

Functional stabilisers nanoengineered for foods

Dairy proteins and polysaccharides can be nanoengineered as new functional stabilisers for foods and packaging, according to scientists working on a project in Finland.

The government-sponsored Tailored Nanostabilisers for Biocomponent Interfaces Project (Taina) aims to engineer and construct functional nanoscale particles for sensitive biocomponents in foods.


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