Protein-Based Structures for Food Applications: From Macro to Nanoscale

Protein-Based Structures for Food Applications: From Macro to Nanoscale

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...

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Bibliographic Details
Main Authors: Joana T. Martins, Ana I. Bourbon, Ana C. Pinheiro, Luiz H. Fasolin, António A. Vicente
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-11-01
Series:Frontiers in Sustainable Food Systems
Subjects:
protein properties
oral delivery
nanotechnology
gastrointestinal tract
bioactive compound encapsulation
controlled release
Online Access:https://www.frontiersin.org/article/10.3389/fsufs.2018.00077/full

Internet

https://www.frontiersin.org/article/10.3389/fsufs.2018.00077/full

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