Publications in International Journals / Series (Article (International))

Protein-Based Nanostructures for Food Applications

  • Gels, 5(1), 9, 2019

Publisher: MDPI


Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples ...

CEB Authors



ISI Web of Science® Citations: 0


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