Home > News > Encapsulation innovation highlights - 2006
December 21st, 2006
Encapsulation innovation highlights - 2006
Abstract:
Writing in the journal Trends in Food Science and Technology, Joanke Graveland-Bikker and Kees de Kruif reported that the ability of the milk protein alpha-lactalbumin to self-assemble into nanotubes could offer the food industry a novel and important ingredient for gelling and encapsulation.
Source:
foodnavigator.com
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