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Food Nanotechnology

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Food Nanotechnology

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Research Frontiers in Protein-based Nanostructures for Food Applications

Development of self-assembled nanoparticles from whey, casein, and plant proteins to create novel textures and improve nutritional profiles.

Protein Nanocages as Programmable Delivery Vehicles for Bioactive Compounds
Self-Assembling Peptide Nanofibrils for Functional Food Matrices
Enzymatic Activity Preservation in Protein Nanoparticle Architectures
Responsive Protein Nanostructures Triggered by Gastrointestinal Microenvironments
Cross-Species Protein Assembly for Enhanced Nutritional Bioavailability
Protein Nanoscaffolding of Flavor and Aroma Compound Stabilization
Antimicrobial Peptide Nanostructures in Food Preservation Systems
Protein-Lipid Hybrid Nanoparticles for Lipophilic Nutrient Encapsulation
Allergenicity Modulation Through Controlled Protein Nanostructure Engineering
Structural Mimicry of Viral Protein Shells for Food Applications

All Food Nanotechnology PhD categories