In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures - Madalena, Daniel A.; Ramos, Óscar L.; Pereira, Ricardo N.; Bourbon, Ana I.; Pinheiro, Ana C.; Malcata, F. Xavier; Teixeira, José A.; Vicente, António A. (Food hydrocolloids, 2016)
Keywords: acetic acid; beta-lactoglobulin; Bio-based nanostructures; cattle; Degradation; duodenum; Dynamics; encapsulation; fluorescence emission spectroscopy; Food simulant; Foods; functional foods; gelation; hydrocolloids; ileum; in vitro digestion; in vitro studies; In vitro testing; In vitro gastrointestinal system; jejunum; light scattering; nanomaterials; Nanostructure; nutritive value; particle size; protective effect; proteolysis; Riboflavin; Stomach; transmission electron microscopy; whey; yogurt; zeta potential; β-Lactoglobulin; Food simulant; Riboflavin; In vitro gastrointestinal system; Bio-based nanostructures; β-Lactoglobulin