Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food.

Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relative inexpensive, generally recognized as safe (GRAS) ingredient and possess important biological, physical and chemical functionalities. Denaturation and aggregation behavior of these pr...

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Bibliographic Details
Main Author: F. Xavier Malcata (author)
Other Authors: Ramos, O.L.S. (author), Ricardo N. Pereira (author), Artur Martins (author), Rui Rodrigues (author), Clara Fuciños (author), José A. Teixeira (author), Lorenzo Pastrana (author), António A. Vicente (author)
Format: article
Language:por
Published: 2017
Subjects:
Ciências Tecnológicas, Ciências da engenharia e tecnologias
Technological sciences, Engineering and technology
Online Access:https://hdl.handle.net/10216/104612
Country:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/104612

Internet

https://hdl.handle.net/10216/104612

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