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The theme and contents of this book have assumed a new significance
in the light of recent ideas on nanoscience and nanotechnology,
which are now beginning to influence developments in food research
and food processing. The fabrication of nanoscale structures for
food use relies on an in-depth understanding of thermodynamically
driven interactions and self-assembly processes involving the major
food structure-forming components: proteins and polysaccharides.
This understanding has the potential to provide thermodynamically
inspired approaches that can be used to manipulate food structures
rationally in order to enhance the nutritional and health-promoting
properties of foods and beverages.
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