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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Detalhes bibliográficos
Autor principal: F. Xavier Malcata (author)
Outros Autores: 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)
Formato: article
Idioma:por
Publicado em: 2017
Assuntos:
Ciências Tecnológicas, Ciências da engenharia e tecnologias
Technological sciences, Engineering and technology
Texto completo:https://hdl.handle.net/10216/104612
País:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/104612

Texto Completo

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

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