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Nanotechnology in Food Materials Research

  • Jooyoung Lee
  • Xiaoyong Wang
  • Chada Ruengruglikit
  • Zafer Gezgin
  • Qingrong Huang

Nanotechnology is an enabling science and technology that allow scientists and engineers to manipulate, measure, formulate, synthesize, and control nanostructured materials and devices so that novel properties and functions can be achieved. The term “nano” corresponds to dimensions in the order of 10-9. Therefore, one nanometer (nm) means one-billionth meter. According to the U.S. National Nanotechnology Initiative (www.nano.gov), the length scale of nanotechnology is in the range of 1–100 nm. More importantly, nanotechnology implies (1) novel phenomena, properties, and functions at nanoscale; and (2) the ability to manipulate matter at the nanoscale in order to change those properties and functions.

Keywords

Shear Elastic Modulus Bovine Serum Albumin Molecule Quartz Crystal Microbalance With Dissipation Pectin Molecule Sauerbrey Equation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Jooyoung Lee
    • 1
  • Xiaoyong Wang
    • 1
  • Chada Ruengruglikit
    • 1
  • Zafer Gezgin
    • 1
  • Qingrong Huang
    • 1
  1. 1.Department of Food ScienceRutgers UniversityNew Jersey

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