Maciel, Bruna Leal LimaQueiroz, Jaluza Luana Carvalho deCosta, Rafael Oliveira de AraújoMatias, Lídia Leonize RodriguesMedeiros, Amanda Fernandes deGomes, Ana Francisca TeixeiraPais, Tatiana dos SantosPassos, Thais SouzaSantos, Elizeu Antunes dosMorais, Ana Heloneida de Araújo2024-02-282024-02-282018-11QUEIROZ, Jaluza Luana Carvalho de; COSTA, Rafael Oliveira de Araújo; MATIAS, Lídia Leonize Rodrigues; MEDEIROS, Amanda Fernandes de; GOMES, Ana Francisca Teixeira; PAIS, Tatiana dos Santos; PASSOS, Thais Souza; MACIEL, Bruna Leal Lima; SANTOS, Elizeu Antunes dos; MORAIS, Ana Heloneida de Araújo. Chitosan-whey protein nanoparticles improve encapsulation efficiency and stability of a trypsin inhibitor isolated from tamarindus indica L. Food Hydrocolloids, [S.l.], v. 84, p. 247-256, nov. 2018. DOI: 10.1016/j.foodhyd.2018.06.010. Disponível em: https://www.sciencedirect.com/science/article/pii/S0268005X18307215?via%3Dihub. Acesso em: 6 fev. 2024.https://repositorio.ufrn.br/handle/123456789/57714EncapsulationAntitriptic activityStability in vitroarticlehttp://dx.doi.org/10.1016/j.foodhyd.2018.06.010