Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model
Rocío Corfield, Karina D. Martínez, Mariana C. Allievi, Patricio R. Santagapita, Florencia Mazzobre, Carolina Schebor, Oscar E. Pérez
Topics & Concepts
Lactobacillus caseiWhey protein isolateChemistryWhey proteinBioavailabilityDynamic light scatteringParticle sizeChromatographyIngredientProtein aggregationFood scienceBiochemistryChemical engineeringNanoparticlePhysical chemistryEngineeringBioinformaticsFermentationBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties