X-ray diffraction patterns of nano-calcium in milk samples obtained from market, to determine their crystal structures and average grain size. The results indicated that after processing, nano-calcium in milk powders not only prompt the transformation of crystal structure, but also partially generate oxide structures or even hydrated structures known as the hetero-phase. The methodology of using X-ray powder diffraction for the structural identification of nano-calcium compounds in milk powders has been successfully established in this study. This methodology can be applied to characterize the compounds and reveal the stability of the nano-scale additives in nano-food technology.
Tsai, C.-F.; Huang, L.-Y.; Tseng, S.-H.; and Chen, C.-H.
"Structural identification of nano-calcium compounds in milk powder by X-ray powder diffraction,"
Journal of Food and Drug Analysis: Vol. 20
, Article 17.
Available at: https://doi.org/10.6227/jfda.2012200212