Food Nanotechnology

食品纳米技术

• 批准号: 1000231076-2015
• 负责人: Rogers, Michael
• 金额: $ 8.74万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Canada Research Chairs
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=695135
• 关键词: Food; Nanotechnology

Dr. Rogers' research program is a fundamental, bottom-up approach to food nanotechnology, with the expectation to understand why simple small molecules self-assemble into nano-assemblies, including fibers, ribbons and capsules, and how they behave in the gastrointestinal track. Specifically, we will focus on molecular gels and nano-capsules, derived from peptides, sugars, fatty acids and phytochemicals, to be used in reduced saturated and trans fat processed foods and in nutraceutical encapsulation. Furthering the understanding of nanomaterial behavior, including release profiles and structural dissolution or coalescence, in the gastrointestinal track is central to this program.

罗杰斯博士的研究计划是对食品纳米技术的一种自下而上的基本方法，希望了解简单的小分子为什么会自组装成纳米组件，包括纤维、丝带和胶囊，以及它们在胃肠道中的表现。具体地说，我们将重点介绍从多肽、糖、脂肪酸和植物化学物质中提取的分子凝胶和纳米胶囊，用于降低饱和脂肪和反式脂肪的加工食品以及营养食品的包装。进一步了解纳米材料在胃肠道中的行为，包括释放曲线和结构溶解或结合，是这一计划的核心。