Physical effects upon whey protein aggregation for nano-coating production

Production of edible nanostructures constitutes a major challenge in food nanotechnology, and has attracted a great deal of interest from several research fields — including (but not limited to) food packaging. Furthermore, whey proteins are increasingly used as nutritional and functional ingredient...

Full description

Bibliographic Details
Main Author: Ramos, Óscar L. (author)
Other Authors: Pereira, Ricardo (author), Rodrigues, Rui M. (author), Teixeira, J. A. (author), Vicente, A. A. (author), Malcata, F. X. (author)
Format: article
Language:eng
Published: 2014
Subjects:
Whey proteins
Denaturation
Aggregation
Nanostructures
Molecular interaction
Moderate electric fields
Science & Technology
Online Access:http://hdl.handle.net/1822/31465
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/31465

Internet

http://hdl.handle.net/1822/31465

Similar Items