Browsing by subject Whey protein

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Showing results 1 to 10 of 10.
Issue DateTitleAuthor(s)TypeAccess
2019Agentes funcionais de base biológica para obtenção de propriedades de retardança à chama em substratos têxteisOliveira, Nicole MouraMaster thesis Open access
2011Immobilization of trypsin on spent grains for whey protein hydrolysisRocha, Cristina M. R.; Gonçalves, M. P.; Teixeira, J. A.ArticleOpen access
Sep-2017In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrilsMantovani, R.; Pinheiro, Ana Cristina; Vicente, A. A., et al.ArticleOpen access
2019Incorporação de compostos de interesse nutricional em geladosSilva, Maria João daMaster thesis Open access
7-Jul-2019Incorporation of curcumin-loaded lactoferrin nanohydrogels into a model gelatine: release kinetics and characterizationAraújo, João; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Simões, Lívia Souza, et al.AbstractOpen access
Sep-2008Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysatesRocha, Cristina M. R.; Hilliou, L.; Teixeira, J. A., et al.Conference paperOpen access
2016Lactoferrin-based nanoparticles as a vehicle for iron in food applications: development and release profileMartins, Joana; Santos, Susana Fernandes dos; Bourbon, Ana Isabel Juncá Sottomayor Lisboa, et al.ArticleOpen access
Jul-2015Partitioning of bovine lactoferrin in aqueous two-phase system containing poly(ethylene glycol) and sodium citrateCosta, Angélica Ribeiro da; Coimbra, Jane Sélia dos Reis; Ferreira, Luísa A., et al.ArticleOpen access
Dec-2017β-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrateTavares, Tânia; Ramos, Óscar L.; Malcata, F. XavierArticleRestricted access (UMinho)
7-Jul-2019β-Lg nano delivery systems: sustained release of riboflavin into food simulants under various temperaturesSimões, Lívia Souza; Vicente, A. A.; Ramos, O. L.AbstractOpen access