Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds

Journal of Food Engineering

Volumn 180, Issue , 2016, Pages 110-119

  Bourbon, Ana I ^a   Cerqueira, Miguel A ^a   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Caffeine; Curcumin; Release behaviour; Whey proteins

Indexed keywords

CAFFEINE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION;

BIOACTIVE COMPOUNDS; CONFOCAL LASER SCANNING MICROSCOPY; CURCUMIN; ENCAPSULATED COMPOUNDS; ENCAPSULATION EFFICIENCY; FLUORESCENCE MEASUREMENTS; RELEASE BEHAVIOUR; WHEY PROTEINS;

ENCAPSULATION;

EID: 84960800820     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.02.016     Document Type: Article

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