In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures

β-Lactoglobulin (β-Lg) is the major protein fraction of bovine whey serum and a primary gelling agent. β-Lg has a high nutritional value, is stable at low pH being highly resistant to proteolytic degradation in the stomach, besides, it has the ability of acting as an encapsulating agent. This study...

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Veröffentlicht in:	Food hydrocolloids 2016-07, Vol.58, p.89-97
Hauptverfasser:	Madalena, Daniel A., Ramos, Óscar L., Pereira, Ricardo N., Bourbon, Ana I., Pinheiro, Ana C., Malcata, F. Xavier, Teixeira, José A., Vicente, António A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bio-based nanostructures Degradation Dynamics Food simulant Foods In vitro testing In vitro gastrointestinal system Nanostructure Riboflavin Stomach β-Lactoglobulin
Online-Zugang:	Volltext
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