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https://hdl.handle.net/1822/31673| Title: | Development and characterization of bioactive β-lactoglobulin nano-hydrogels for food applications |
| Author(s): | Ramos, Óscar L. Pereira, Ricardo Martins, Artur J. Malcata, F. X. Vicente, A. A. |
| Issue date: | 1-Jan-2013 |
| Citation: | Ramos, Óscar L.; Pereira, R. N.; Martins, Artur J.; Malcata, F. X.; Vicente, A. A., Development and characterization of bioactive β-lactoglobulin nano-hydrogels for food applications. Polymar 2013 - 1st International Conference in Polymers with special Focus in Early Stage Researchers. Barcelona, Spain, Nov. 3-7, 196-1972013. |
| Abstract(s): | Whey proteins produced during bovine cheese manufacture, or membrane fractionation of bovine milk account for increasingly valuable food ingredient – owing to their nutritionally- balanced composition in amino acid residues coupled with their functional properties (e.g. solubility, and gel-forming, emulsifying and foaming features)1. β-Lactoglobulin (β-Lg) is the major fraction of bovine whey proteins (i.e. 50 wt%), and a primary gelling agent; it is stable at low pH and highly resistant to proteolytic degradation in the stomach, besides its ability to act as encapsulating agent2. |
| Type: | Abstract |
| URI: | https://hdl.handle.net/1822/31673 |
| Peer-Reviewed: | no |
| Access: | Open access |
| Appears in Collections: |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| document_18119_1.pdf | 287,36 kB | Adobe PDF | View/Open |
