Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food-Reference-Cited by-同舟云学术

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

Published:2017-02-21 Issue:7 Volume:57 Page:1377-1393
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Ramos Oscar L.¹²,Pereira Ricardo N.¹,Martins Artur¹,Rodrigues Rui¹,Fuciños Clara¹³,Teixeira José A.¹,Pastrana Lorenzo³,Malcata F. Xavier²⁴,Vicente António A.¹

Affiliation:

1. CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal

2. LEPABE—Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias, Porto, Portugal

3. Biotechnology Group, Department of Analytical Chemistry and Food Science, University of Vigo, Ourense, Spain

4. Department of Chemical Engineering, Rua Dr. Roberto Frias, Porto, Portugal

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.993749

Reference188 articles.

1. Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2

2. Multiple Steps during the Formation of β-Lactoglobulin Fibrils

3. α-Lactalbumin hydrolysate spontaneously produces disk-shaped nanoparticles

4. In vitro self-assembly of tailorable nanotubes from a simple protein building block

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