Proteinas do soro de queijo

Publicação

Obtención de fracciones enriquecidas de alfa-lactoalbumina y beta-lactoglobulina usando cromatografia de intercambio ionico en escala semipreparativa

Tecnologias aplicadas ao processamento do soro de queijo

Size-exclusion chromatography applied to the purification of whey proteins from the polymeric and saline phases of aqueous two-phase systems.

Estudo Comparativo de dois métodos cromatográficos para analises de alfa-lactoalbumina e beta-lactoglobulina

Partitioning of glycomacropeptide in aqueous two-phase systems

Separation of whey proteins for chromatography liquid

Modeling of the ?-lactalbumin and ?-lactoglobulin protein separation

Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Estudo das propriedades funcionais de complexos poliméricos obtidos a partir de proteínas do soro e quitosana

Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization

Polymeric complexes obtained from the interaction of bovine serum albumin and κ-carrageenan

Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization

Lactase (β-galactosidase) immobilization by complex formation: Impact of biopolymers on enzyme activity

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics