Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH
Author:
Funder
Ministry of Science and Technology
Publisher
Elsevier BV
Subject
Food Science
Reference40 articles.
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2. Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment;Bengoechea;Food Hydrocolloids,2011
3. Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics;Bengoechea;Food Hydrocolloids,2011
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