Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/31673

TitleDevelopment 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 date1-Jan-2013
CitationRamos, 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.
TypeAbstract
URIhttps://hdl.handle.net/1822/31673
Peer-Reviewedno
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

Files in This Item:
File Description SizeFormat 
document_18119_1.pdf287,36 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID