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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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