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pro vyhledávání: '"Simões, Lívia Souza"'
Autor:
Losoya‐Sifuentes, Carolina1 (AUTHOR), Simões, Lívia Souza2 (AUTHOR), Cruz, Mario3 (AUTHOR) myke13_80@hotmail.com, Rodriguez‐Jasso, Rosa Maria1 (AUTHOR), Loredo‐Treviño, Araceli1 (AUTHOR), Teixeira, Jose Antonio2 (AUTHOR), Nobre, Clarisse2 (AUTHOR), Belmares, Ruth1 (AUTHOR) ruthbelmares@uadec.edu.mx
Publikováno v:
Starch / Staerke. Jan2022, Vol. 74 Issue 1/2, p1-9. 9p.
Akademický článek
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β-Lactoglobulin (-Lg) comprises about 50-55% of total proteins in bovine whey serum and it is its principal gelling agent. Heat-induced gelation of -Lg above denaturation temperature (i.e. 76 oC) leads to exposure of initially buried hydrophobic reg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::2936b72e2f1c4fb365b3c3ff22548721
https://hdl.handle.net/1822/60920
https://hdl.handle.net/1822/60920
β-Lactoglobulin (β-Lg), the main protein fraction of whey proteins, can be used to encapsulate bioactive compounds due to its gelation capacity, which allows forming nanostructures, and their affinity to bind to a wide range of molecules. Riboflavi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::e79d1b03ba861252e88ab0d94c9aa351
https://hdl.handle.net/1822/60921
https://hdl.handle.net/1822/60921
Bigels are novel complex biphasic systems composed by organic and aqueous gelled phases that can act as texture modifiers, and vehicle for topical and gastrointestinal delivery of hydrophilic/lipophilic bioactives. However, its behavior through diges
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::53c3216dac8086213564cf8fe72d7411
https://hdl.handle.net/1822/60923
https://hdl.handle.net/1822/60923
Autor:
Araújo, João, Bourbon, Ana Isabel Juncá Sottomayor Lisboa, Simões, Lívia Souza, Coutinho, Paulo, Vicente, A. A., Ramos, O. L.
The design and development of whey protein nanostructures as encapsulating agents for nutraceuticals controlled release has been intensively studied towards the production of functional foods. However, the interactions of these structures with food m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::3ffcd22363b2587df3e48dab4c42c942
https://hdl.handle.net/1822/60922
https://hdl.handle.net/1822/60922
Autor:
Ramos, Óscar Leandro Silva, Pereira, Ricardo Nuno Correia, Simões, Lívia Souza, Madalena, Daniel Alexandre Silva, Rodrigues, Rui Miguel Martins, Teixeira, J. A., Vicente, A. A.
Nanoencapsulation in the Food Industry series, vol.1
The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in pa
The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::3117f980402c4b52c332720fdd1f93b8
https://hdl.handle.net/1822/61663
https://hdl.handle.net/1822/61663
[Excerpt] β-Lactoglobulin (β-Lg) is the major protein fraction in bovine whey serum and when heated above a critical temperature (i.e. denaturation temperature: 76 ºC) it undergoes conformational changes followed by subsequent protein-protein inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::55198ed09997e2c24b7fc69cf7308ab5
https://hdl.handle.net/1822/60005
https://hdl.handle.net/1822/60005
The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality
β-Lactoglobulin (β-Lg) is the major protein fraction in bovine whey serum (ca. 50% of its protein content). It is a bio-based and a Generally Recogni
β-Lactoglobulin (β-Lg) is the major protein fraction in bovine whey serum (ca. 50% of its protein content). It is a bio-based and a Generally Recogni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::d8dd07dfdb807e0f62782c35d0aa51b4
https://hdl.handle.net/1822/47409
https://hdl.handle.net/1822/47409
The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality
Bovine -lactoglobulin (-Lg) is a globular protein and the major component of whey proteins (ca. 50 % of its protein content). Besides the high nutritio
Bovine -lactoglobulin (-Lg) is a globular protein and the major component of whey proteins (ca. 50 % of its protein content). Besides the high nutritio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::ff88490ebf72068f75920511d191ccdc
https://hdl.handle.net/1822/47402
https://hdl.handle.net/1822/47402