Nano-science-engineering-technology applications to food and nutrition

Mitsutoshi Nakajima, Zheng Wang, Qasim Chaudhry, Hyun Jin Park, Lekh R. Juneja

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


Nanoscale Science, Engineering and Technology are applied to Food and Nutrition. Various delivery systems include nanoemulsions, microemulsions, solid lipid nanoparticles, micelles, and liposomes. The nanoscale systems have advantages, such as higher bioavailabitity, and other physicochemical properties. The symposium will provide an overview of the formulation, characterization, and utilization of nanotechnology-based food and nutrition.

Original languageEnglish
Pages (from-to)S180-S182
JournalJournal of Nutritional Science and Vitaminology
Publication statusPublished - 2015 Nov 24

Bibliographical note

Publisher Copyright:
© 2015, Center for Academic Publications Japan. All rights reserved.


  • Bioavailability
  • Delivery system
  • Emulsions
  • Food nanotechnology
  • Solid lipid nanoparticles

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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