Protein-Based Nanostructures for Food Applications

Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and abilit...

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Detalles Bibliográficos
Autores principales: Bourbon, Ana I., Pereira, Ricardo N., Pastrana, Lorenzo M., Vicente, António A., Cerqueira, Miguel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6473444/
https://www.ncbi.nlm.nih.gov/pubmed/30813359
http://dx.doi.org/10.3390/gels5010009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6473444/
https://www.ncbi.nlm.nih.gov/pubmed/30813359
http://dx.doi.org/10.3390/gels5010009

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