CORDIS Project
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This project explores the use of ultrasound technology to enhance the production of nanoemulsions for food additives. By modifying soy protein isolate and pectin, the aim is to improve the delivery and bioavailability of nutrients in functional foods.
According to the European Commission, in 2050, functional foods will constitute a substantial part of foods on the EU market, which will largely rely on the innovation in improved additives.
Nanoemulsions are under investigation as a mechanism for the delivery of bioactives to food systems, and are found to have benefits such as improving the taste and bioavailability of numerous ingredients.
Recently, protein-polysaccharide complexes and conjugates are being developed for use in the creation of…
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