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...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2014
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/31465 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/31465 |