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Nanostructured Dairy Powder for Improved Functionality (2012-2015)

Abstract

Progressive loss of solubility of powders rich in protein has been an ongoing issue in the dairy industry for functional, nutritional and nutraceutical applications. Recent research suggests that the loss of solubility is mainly contributed by the interaction of nanosize casein micelles. The proposed project addresses this issue by taking a novel nano material science approach of incorporating nanoparticles of naturally-occurring food components in protein rich dairy systems to produce nano-structured powders with improved functionality and solubility. Cutting-edge analytical tools will be employed to investigate various interacting factors and functionality changes occurring during the processing and storage of these powders.

Experts

Professor Bhesh Bhandari

Affiliate of Centre for Nutrition and Food Sciences
Centre for Nutrition and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
Professor
School of Agriculture and Food Sustainability
Faculty of Science
Bhesh Bhandari
Bhesh Bhandari

Professor Andrew Whittaker

Affiliate of Australian Research Council Centre of Excellence for Green Electrochemical Transformati
ARC COE for Green Electrochemical Transformation of Carbon Dioxide
Faculty of Engineering, Architecture and Information Technology
Affiliate Professor
School of Chemistry and Molecular Biosciences
Faculty of Science
Professorial Research Fellow and Senior Group Leader
Australian Institute for Bioengineering and Nanotechnology
Andrew Whittaker
Andrew Whittaker