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...

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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