Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 425-431

  Balcão, Victor M ^a,b,d   Costa, Carla I ^a   Matos, Carla M ^a   Moutinho, Carla G ^a,b   Amorim, Manuela ^c   Pintado, Manuela E ^c   Gomes, Ana P ^c   Vila, Marta M ^d   Teixeira, José A ^b  

^a UNIVERSIDADE FERNANDO PESSOA   (Portugal)

^b UNIVERSITY OF MINHO   (Portugal)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^d UNIVERSITY OF SOROCABA   (Brazil)

Author keywords

Antimicrobial activity; Lactoferrin; Lipid nanovesicles; Multiple water in oil in water emulsions; Structural stabilization

Indexed keywords

EMULSIFICATION; EMULSIONS; IRON; MICROORGANISMS; OILS AND FATS; STABILIZATION;

ANTI-MICROBIAL ACTIVITY; BIOPHARMACEUTICALS; BOVINE LACTOFERRIN; LACTOFERRIN; LIPID NANOVESICLE; MULTIPLE WATER-IN-OIL-IN-WATER EMULSION; NANO-ENCAPSULATION; NANOVESICLE; STRUCTURAL STABILIZATION; WATER IN OIL IN WATER EMULSIONS;

PROTEINS;

EID: 84874781981     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.02.004     Document Type: Article

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