Your browser doesn't support javascript.
loading
In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils.
Mantovani, Raphaela Araujo; Pinheiro, Ana Cristina; Vicente, António Augusto; Cunha, Rosiane Lopes.
Afiliación
  • Mantovani RA; Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
  • Pinheiro AC; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, Portugal.
  • Vicente AA; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Cunha RL; Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Electronic address: rosiane@unicamp.br.
Food Res Int ; 99(Pt 1): 790-798, 2017 09.
Article en En | MEDLINE | ID: mdl-28784545
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Emulsiones / Proteína de Suero de Leche Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Res Int Año: 2017 Tipo del documento: Article País de afiliación: Brasil
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Emulsiones / Proteína de Suero de Leche Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Res Int Año: 2017 Tipo del documento: Article País de afiliación: Brasil