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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Detalhes bibliográficos
Autor principal: Ramos, Oscar L. (author)
Outros Autores: Pereira, Ricardo N. (author), Simões, Lívia S. (author), Madalena, Daniel A. (author), Rodrigues, Rui M. (author), Teixeira, José A. (author), Vicente, António A. (author)
Formato: bookPart
Idioma:eng
Publicado em: 2019
Assuntos:
Whey proteins
Nanostructured systems
Nanohydrogels
Food ingredients
Aggregation
Molecular interactions
Food applications
Characterization techniques
Bioaccessibility and bioavailability
Texto completo:http://hdl.handle.net/10400.14/28487
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/28487

Texto Completo

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

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