Protein aggregation for food formulations: influence of electric fields and the formation of protein-based nanohydrogels
Proteins are, per se, very strong candidates to become part of food formulations due to their inherent functional and nutritional properties. This includes their role as structural elements of food-grade delivery matrices due to the current GRAS (generally recognized as safe) status of many of them....
| Autor principal: | |
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| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2022
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| Texto completo: | https://hdl.handle.net/1822/79437 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/79437 |