45. Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives. https://link.springer.com/article/10.1007/s40820-020-0383-9 | Nano-Micro Letters

Nano-size food additives are found in many food products. What are they? Do they interact with our tissues or organs? In #BehindtheScience, Jen meets XiaQiong Cao from UMass Food Science who's studying nanoparticles – such as titanium dioxide for whitening, zinc oxide as anti-bacterial agents, or silica for anti-caking in powdery food – and how flavonoids can counteract them. Here's Dr. Cao's paper: http://bit.ly/2A2vnTE | Waters Corporation