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|Title:||Development and characterization of bioactive β-lactoglobulin nano-hydrogels for food applications|
|Author(s):||Ramos, Óscar L.|
Martins, Artur J.
Malcata, F. X.
Vicente, A. A.
|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.|
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