β-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2912-1/fulltext.html
Reference40 articles.
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4. Chemat F, Zill EH, Khan MK (2011) Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason Sonochem 18:813–835
5. Chen L, Subirade M (2015) Chitosan/β-lactoglobulin core–shell nanoparticles as nutraceutical carriers. Biomaterials 26:6041–6053
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1. β-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studies;Food Research International;2020-05
2. Nanostructures of whey proteins for encapsulation of food ingredients;Biopolymer Nanostructures for Food Encapsulation Purposes;2019
3. Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology;Journal of Food Science and Technology;2018-04-07
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