Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. Proteins are among the most abundant and employed biomaterials in food technology. They are excellent candidates for creating novel food structures due to their nutritional value, biodegradability, biocompatibility, generally recognized as safe (GRAS) status and molecular characteristics. Additionally, the exploitation of proteins' gelation and aggregation properties can be used to encapsulate bioactive compounds inside their network and produce consistent delivery systems at macro-, micro-, and ...
Nanotechnology is pointed to as one of the hot topics in food science and technology where the use o...
Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biodegradabili...
The development of bio-based nanostructures as nanocarriers of bioactive compounds to specific body ...
Novel food structures' development through handling of macroscopic and microscopic properties of bio...
Proteins are receiving significant attention for the production of structures for the encapsulation ...
Proteins are receiving significant attention for the production of structures for the encapsulation ...
Proteins are, per se, very strong candidates to become part of food formulations due to their inher...
Nanotechnology has been referred to as one of the most interesting topics in food technology due to ...
The encapsulation of bioactive compounds in bio-based nanostructures is considered a hot topic in fo...
ABSTRACT: Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biod...
Protein functions are as diverse as protein structures. The tunability and biocompatibility of prote...
The application of micro- and nanotechnologies in the food industry have been widely studied and rep...
The food industry is increasingly focused on preventing nutrition-related diseases and im...
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because ...
São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods[Excerpt] One of the ...
Nanotechnology is pointed to as one of the hot topics in food science and technology where the use o...
Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biodegradabili...
The development of bio-based nanostructures as nanocarriers of bioactive compounds to specific body ...
Novel food structures' development through handling of macroscopic and microscopic properties of bio...
Proteins are receiving significant attention for the production of structures for the encapsulation ...
Proteins are receiving significant attention for the production of structures for the encapsulation ...
Proteins are, per se, very strong candidates to become part of food formulations due to their inher...
Nanotechnology has been referred to as one of the most interesting topics in food technology due to ...
The encapsulation of bioactive compounds in bio-based nanostructures is considered a hot topic in fo...
ABSTRACT: Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biod...
Protein functions are as diverse as protein structures. The tunability and biocompatibility of prote...
The application of micro- and nanotechnologies in the food industry have been widely studied and rep...
The food industry is increasingly focused on preventing nutrition-related diseases and im...
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because ...
São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods[Excerpt] One of the ...
Nanotechnology is pointed to as one of the hot topics in food science and technology where the use o...
Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biodegradabili...
The development of bio-based nanostructures as nanocarriers of bioactive compounds to specific body ...