Comparative differences in the behavior of TiO2 and SiO2 food additives in food ingredient solutions

• Main Authors: Yusoff, Ridhwan, Nguyen, Luong T. H., Chiew, Paul, Wang, Zheng Ming, Ng, Kee Woei
• Other Authors: School of Materials Science & Engineering
• Format: Article
• Language: English
• Published: 2019
• Subjects: Titanium Dioxide; DRNTU::Engineering::Materials; Nanoparticles
• Online Access: https://hdl.handle.net/10356/105439; http://hdl.handle.net/10220/48656
• Institution: Nanyang Technological University

Nanotechnology is widely used in the food industry to improve the color, taste, and texture of food products. However, concerns regarding potential undesirable health effects remain. It is expected that interaction of engineered nanomaterials (ENMs) with food ingredients will influence their behavio...