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Glass-Based Devices to Generate Drops and Emulsions
Published on: April 5, 2022
Nano-Science-Engineering-Technology Applications to Food and Nutrition
Mitsutoshi Nakajima1, Zheng Wang, Qasim Chaudhry
1University of Tsukuba.
Abstract:
Nanoscale Science, Engineering and Technology are applied to Food and Nutrition. Various delivery systems include nanoemulsions, microemulsions, solid lipid nanoparticles, micelles, and liposomes. The nanoscale systems have advantages, such as higher bioavailabitity, and other physicochemical properties. The symposium will provide an overview of the formulation, characterization, and utilization of nanotechnology-based food and nutrition.
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