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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Detalhes bibliográficos
Autor principal: Pereira, Ricardo (author)
Outros Autores: 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)
Formato: conferenceObject
Idioma:eng
Publicado em: 2014
Assuntos:
Moderate electric field
Whey proteins
Aggregation
Cold gelation
Riboflavin
Texto completo:http://hdl.handle.net/1822/31421
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/31421

Texto Completo

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

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