Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relative inexpensive, generally recognized as safe (GRAS) ingredient and possess important biological, physical and chemical functionalities. Denaturation and aggregation behavior of these pr...

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Detalhes bibliográficos
Autor principal: Ramos, Óscar L. (author)
Outros Autores: Pereira, Ricardo N. (author), Martins, Artur J. (author), Rodrigues, Rui M. (author), Fuciños, C. (author), Teixeira, J. A. (author), Pastrana, Lorenzo (author), Malcata, F. Xavier (author), Vicente, A. A. (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Whey proteins
aggregation
gelation
Nanostructures
Nutraceuticals
Encapsulation
Science & Technology
Texto completo:http://hdl.handle.net/1822/44850
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/44850

Texto Completo

http://hdl.handle.net/1822/44850

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