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...

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Bibliographic Details
Main Author: Araújo, João (author)
Other Authors: Bourbon, Ana Isabel Juncá Sottomayor Lisboa (author), Simões, Lívia Souza (author), Coutinho, Paulo (author), Vicente, A. A. (author), Ramos, O. L. (author)
Format: conferenceObject
Language:eng
Published: 2019
Subjects:
Whey protein
Nanohydrogels
Nutraceuticals
Release kinetics
Gelatine
Online Access:http://hdl.handle.net/1822/60922
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/60922

Internet

http://hdl.handle.net/1822/60922

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