Incorporation of curcumin-loaded lactoferrin nanohydrogels into a model gelatine: release kinetics and characterization
The design and development of whey protein nanostructures as encapsulating agents for nutraceuticals controlled release has been intensively studied towards the production of functional foods. However, the interactions of these structures with food matrices are not well understood at the nanoscale a...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/60922 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/60922 |