Vegetable proteins as potential encapsulation agents : a review
ABSTRACT: Proteins from plant sources are macromolecules of industrial interest due to its high availability, biodegradability, renewable character and functional properties such as biocompatibility, good amphiphilic properties, water solubility, foaming, emulsifying, gelling and film-forming abilit...
- Autores:
-
Quintero Quiroz, Julián
Rojas Camargo, John Jairo
Ciro Gómez, Gelmy Luz
- Tipo de recurso:
- Review article
- Fecha de publicación:
- 2018
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/17074
- Acceso en línea:
- http://hdl.handle.net/10495/17074
- Palabra clave:
- Macromoleculas
Macromolecules
Proteínas vegetales
Plant proteins
Encapsulación
Encapsulation
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 2.5