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.
Interviews/Book Reviews/Essays/Reports/Podcasts/Journals/White papers
A big leap toward tinier lines: Self-assembly technique could lead to long-awaited, simple method for making smaller microchip patterns March 27th, 2017
Laser activated gold pyramids could deliver drugs, DNA into cells without harm: Microstructures create temporary pores in cells March 27th, 2017
Researchers make flexible glass for tiny medical devices: Glass can bend over and over again on a nanoscale March 27th, 2017
Argon is not the 'dope' for metallic hydrogen March 24th, 2017
Meta-lenses bring benchtop performance to small, hand-held spectrometer: Game-changing nanostructure-based lenses allow smaller devices, increased functionality February 9th, 2017
PCATDES Starts Field Testing of Photocatalytic Reactors in South East Asia December 28th, 2016
News from Quorum: The Agricultural Research Service of the USDA uses a Quorum Cryo-SEM preparation system for the study of mites, ticks and other soft bodied organisms November 22nd, 2016
Water, water -- the two types of liquid water: Understanding water's behavior could help with Alzheimer's research November 11th, 2016