6 - Nanoparticles of lactoferrin for encapsulation of food ingredients

Lactoferrin (Lf), an iron-binding glycoprotein from transferrin family, with a molecular weight of 80 kDa, has been raising the food industry interest. This globular whey protein has been highly explored due to its numerous functional properties (e.g., antiinflammatory, antimicrobial, antibacterial,...

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Bibliographic Details
Main Author: Bourbon, Ana Isabel Juncá Sottomayor Lisboa (author)
Other Authors: Martins, Joana T. (author), Pinheiro, A. C. (author), Madalena, Daniel Alexandre Silva (author), Marques, Arlete Maria Lima (author), Nunes, Rafaela Augusta Freitas (author), Vicente, A. A. (author)
Format: bookPart
Language:eng
Published: 2019
Subjects:
Nanoparticles
Lactoferrin
Encapsulation
Bioactive compounds
Food
Science & Technology
Online Access:http://hdl.handle.net/1822/76780
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/76780

Internet

http://hdl.handle.net/1822/76780

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