LIPID NANOPARTICLES STABILIZED BY PROTEINS: FORMATION, CHARACTERIZATION, AND IN VITRO DIGESTIBILITY

Elizabeth Troncoso; Jose Miguel Aguilera; David Julian McClements

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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LIPID NANOPARTICLES STABILIZED BY PROTEINS: FORMATION, CHARACTERIZATION, AND IN VITRO DIGESTIBILITY

Elizabeth Troncoso ¹ ; Jose Miguel Aguilera ; David Julian McClements

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Elizabeth Troncoso; Jose Miguel Aguilera; David Julian McClements. LIPID NANOPARTICLES STABILIZED BY PROTEINS: FORMATION, CHARACTERIZATION, AND IN VITRO DIGESTIBILITY. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/lipid-nanoparticles-stabilized-by-proteins-formation-characterization-and-in-vit?lang=en>. Acesso em: 03 Out. 2026. Copy citation

Elizabeth Troncoso, 2022, LIPID NANOPARTICLES STABILIZED BY PROTEINS: FORMATION, CHARACTERIZATION, AND IN VITRO DIGESTIBILITY. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/lipid-nanoparticles-stabilized-by-proteins-formation-characterization-and-in-vit?lang=en>. Copy citation

Elizabeth Troncoso. (2022, May). LIPID NANOPARTICLES STABILIZED BY PROTEINS: FORMATION, CHARACTERIZATION, AND IN VITRO DIGESTIBILITY. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Elizabeth Troncoso, LIPID NANOPARTICLES STABILIZED BY PROTEINS: FORMATION, CHARACTERIZATION, AND IN VITRO DIGESTIBILITY. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/lipid-nanoparticles-stabilized-by-proteins-formation-characterization-and-in-vit?lang=en Copy citation

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¹ Department of Chemical and Bioprocess Engineering

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Food and Nutrition

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