Authors: Coghlan A
Publication date: 1995
Polymer shapes up to banish cholesterol
Alternative URL: http://proquest.umi.com/pqdweb?did=7719761&sid=6&Fmt=2&clientId=3224&RQT=309&VName=PQD
Abstract: A range of new materials is being developed at the Institute of Food Science using an emerging technique called "molecular imprinting," which creates polymers with pores that are exactly the same size as the target compound. This could lead to healthy eating without having to sacrifice food's taste or texture.
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