This PhD thesis research project aims to explore the structuring capacity of food macromolecules for the delivery of target functionalities in foods. Special attention will be paid towards the synergy between food constituents and technological interventions to modify the native structure of macromolecules as well as their interactions with other food components. Interrelationship between food structure and digestion process will be also considered.

Technological interventions driving structural design for improving food functionalities

Sofia Melchior
2018-01-01

Abstract

This PhD thesis research project aims to explore the structuring capacity of food macromolecules for the delivery of target functionalities in foods. Special attention will be paid towards the synergy between food constituents and technological interventions to modify the native structure of macromolecules as well as their interactions with other food components. Interrelationship between food structure and digestion process will be also considered.
978-88-907678-6-9
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1159553
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