2022Academic literature36 citations Open Access

Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein

Jin Wang, Rachit Saxena, Sai Kranthi Vanga +1

Foods

Proteins in Food Systems

Cow's milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties...

DOI →Full text →

2022Academic literature36 citations Open Access

Prospection of the use of encapsulation in food packaging

Bianca Cristina Nogueira Fernandes, Bruna Barbon Paulo, Maria Clara Guimarães +3

Research Library

Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein

Prospection of the use of encapsulation in food packaging

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