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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Bibliographic Details
Main Author: Ramos, Óscar L. (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2017
Subjects:
Whey proteins
aggregation
gelation
Nanostructures
Nutraceuticals
Encapsulation
Science & Technology
Online Access:http://hdl.handle.net/1822/44850
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/44850

Internet

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

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