High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein
Danilo C. Vidotto, Raphaela Araújo Mantovani, Guilherme M. Tavares
Topics & Concepts
Whey proteinLuteinWhey protein isolateChemistryHomogenization (climate)Context (archaeology)ChromatographyBiophysicsProtein aggregationFood scienceBiochemistryBiologyCarotenoidEcologyPaleontologyBiodiversityProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods