Development and characterization of β-lactoglobulin nanohydrogels for bioactive compound delivery
Whey proteins produced during bovine cheese manufacture, or membrane fractionation of bovine milk, account for increasingly valuable food ingredients – owing to their nutritionally-balanced composition in amino acid residues, coupled with their functional properties (e.g. solubility, gel-forming, em...
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| Other Authors: | , , , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2014
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| Online Access: | http://hdl.handle.net/1822/32149 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/32149 |