Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients-Reference-Cited by-同舟云学术

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Published:2018-04-18 Issue:3 Volume:17 Page:792-805
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Santos Monique Barreto¹,da Costa Naiara Rocha¹,Garcia-Rojas Edwin Elard¹²^ORCID

Affiliation:

1. Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil

2. Laboratório de Engenharia e Tecnologia Agroindustrial (LETA); Univ. Federal Fluminense (UFF); Av. dos Trabalhadores, 420, Volta Redonda/RJ 27255-125 Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12350/fullpdf

Reference143 articles.

1. Thermodynamic characterization of acacia gum−β-lactoglobulin complex coacervation;Aberkane;Langmuir,2010

2. Structuration mechanism of β-lactoglobulin - acacia gum assemblies in presence of quercetin;Aberkane;Food Hydrocolloids,2012