title: Micronization and nanosizing of particles for an enhanced quality of food: A review.
abstract: Size reduction to micron to nanosize range is rapidly developing technology applied to foods in the recent decades. This article reviews the particle size reducing technologies for solid particulate and liquid materials. For solid particulate materials, the jet milling, ball milling and colloid milling are mainly used. For liquid materials, primarily the high pressure homogenization, ultrasonic homogenization and microfluidization technologies are used. Due to the reduction in particle size, micron- and nanotechnology significantly enhance the physico-chemical and functional characteristics of food materials, resulting in the improvement of food quality.
authors.affiliation: a State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China.
authors.forename: Tong
authors.initials: T
authors.lastname: Chen
authors.affiliation: a State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China.|b Jiangnan University(Yangzhou) Food Biotechnology Institute , Yangzhou , China.
authors.forename: Min
authors.initials: M
authors.lastname: Zhang
authors.affiliation: c School of Agriculture and Food Sciences , University of Queensland , Brisbane , QLD , Australia.
authors.forename: Bhesh
authors.initials: B
authors.lastname: Bhandari
authors.affiliation: d Xuzhou Branch , Haitong Food Group Company , Peixian , Jiangsu , China.
authors.forename: Zaixing
authors.initials: Z
authors.lastname: Yang
mesh_terms: D055598:Chemical Phenomena; D005511:Food Handling; D063427:Food Quality; D005524:Food Technology; D049329:Nanostructures / Q000737:chemistry*; D036103:Nanotechnology; D010316:Particle Size; D011208:Powders / Q000737:chemistry; D014465:Ultrasonics
chemical_list: D011208:Powders
keywords: Grinding homogenization food quality