Naturally occurring nanoparticles in food

Rogers, Michael Armin

doi:10.1016/j.cofs.2015.08.005

Cited by 49Proteins in Food SystemsNanotechnology research and applicationsFood and Agricultural Sciences

Naturally occurring nanoparticles in food

Rogers, Michael Armin·2016·Current Opinion in Food Science

DOI 10.1016/j.cofs.2015.08.005

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Nanoparticles have been found in foods that contain solid fats, including chocolate, margarine, and lard, demonstrating nanoscale platelets generally 200 nm long, 80 nm wide, and 20 nm thick that act as the smallest microstructural elements of the colloidal fat crystal network.
“Nanoparticles have also been found in foods that contain solid fats, with food items including chocolate, margarine, and lard demonstrating nanoscale platelets. These nanoscale platelets are generally 200 nm long, 80 nm wide and 20 nm thick, and act as the smallest microstructural elements of the colloidal fat crystal network [27].”
From Nanoparticles in Construction Materials and Other Applications, and Implications of Nanoparticle Use (2019) · cites this paper as [27]
Nanoparticles can occur in food products naturally, with a prime example being casein micelle found within the milk of mammals.
“Nanoparticles can also occur in food products naturally, with a prime example being casein micelle, which is found within the milk of mammals.”
From Nanoparticles in Construction Materials and Other Applications, and Implications of Nanoparticle Use (2019) · cites this paper as [27]

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Authors: Rogers, M. A.
Affiliations: University of Guelph (CA)
Corresponding author: Rogers, Michael Armin
ORCID: Rogers, Michael Armin
Venue: Current Opinion in Food Science
Publisher: Elsevier BV
Published: 2016-02
Volume: 7
Pages: 14-19
ISSN: 2214-7993 (ISSN-L)
DOI: 10.1016/j.cofs.2015.08.005
OpenAlex: W1456062647
Cited by: 49
References: 37
Citations by year: 2026: 2 · 2025: 1 · 2024: 2 · 2023: 8 · 2022: 5 · 2021: 8 · 2020: 4 · 2019: 7 · 2018: 6 · 2017: 4 · 2016: 2
FWCI: 0.51
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Current Opinion in Food Science (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Physical Sciences › Engineering › Biomedical Engineering › Nanotechnology research and applications
Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords: food nanotechnology, food processing, homogenization, milling, self-assembly, nanofibers, micelles, lipid digestion, micellization, bile salts, phospholipids, cholesterol, consumer acceptance, nanomaterials in food

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