High voltage electrohydrodynamic atomization of bovine lactoferrin and its encapsulation behaviors in sodium alginate-Reference-Cited by-同舟云学术

High voltage electrohydrodynamic atomization of bovine lactoferrin and its encapsulation behaviors in sodium alginate

Published:2022-03 Issue: Volume:317 Page:110842
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Man Yaxing,Zhou Cunshan,Adhikari Benu,Wang Yuchuan,Xu Tiantian^ORCID,Wang Bo^ORCID

Funder

National Natural Science Foundation of China

Jiangsu University

Publisher

Elsevier BV

Subject

Food Science

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1. Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food;Trends in Food Science & Technology;2024-09

2. Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities;International Journal of Biological Macromolecules;2024-06

3. Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes;Food Research International;2024-04

4. Numerical study of electrohydrodynamic atomization considering liquid wetting and corona discharge effects;Physics of Fluids;2023-06-01

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