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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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