Nanostructures of whey proteins for encapsulation of food ingredients

The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in particular, the development and application of bio-based nanostructures are an emerging area having a high pot...

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Bibliographic Details
Main Author: Ramos, Oscar L. (author)
Other Authors: Pereira, Ricardo N. (author), Simões, Lívia S. (author), Madalena, Daniel A. (author), Rodrigues, Rui M. (author), Teixeira, José A. (author), Vicente, António A. (author)
Format: bookPart
Language:eng
Published: 2019
Subjects:
Whey proteins
Nanostructured systems
Nanohydrogels
Food ingredients
Aggregation
Molecular interactions
Food applications
Characterization techniques
Bioaccessibility and bioavailability
Online Access:http://hdl.handle.net/10400.14/28487
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/28487

Internet

http://hdl.handle.net/10400.14/28487

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