Association of riboflavin in whey protein hydrogels produced through application of moderate electric field and cold induced gelation

Protein hydrogels are one of the most convenient and widely used matrix in food applications. Recently, cold gelation ability of whey protein isolate (WPI) is taking interest in protection and delivery of value-added bioactive compounds through micro and nano-association techniques. This study aims...

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Bibliographic Details
Main Author: Pereira, Ricardo (author)
Other Authors: Altinok, Emir (author), Rodrigues, Rui M. (author), Ramos, Óscar L. (author), Malcata, F. X. (author), Ferrari, Giovanna (author), Teixeira, J. A. (author), Vicente, A. A. (author)
Format: conferenceObject
Language:eng
Published: 2014
Subjects:
Moderate electric field
Whey proteins
Aggregation
Cold gelation
Riboflavin
Online Access:http://hdl.handle.net/1822/31421
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/31421

Internet

http://hdl.handle.net/1822/31421

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