Proteins functionalization: a strategy that boost the performance of these macromolecules for innovative pharmaceutical and food developments

Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biodegradability, high nutritional value, and show strong interactions with several types of active compounds via hydrogen bonding and electrostatic interactions. These plant or animal-derived macromolecules diffe...

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Autores principales: Julián QUINTERO QUIROZ, Jhon Jairo ROJAS CAMARGO
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2018
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Acceso en línea:https://doaj.org/article/25b2cb96f789402d85df98b337ab1250
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