Funder
Royal Society of New Zealand
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
1. Chapter 8 – The whey proteins in milk, thermal denaturation, physical interactions and effects on the functional properties of milk;Anema,2008
2. Molecular structure, binding properties and dynamics of lactoferrin;Baker;Cellular and Molecular Life Sciences,2005
3. Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics;Bengoechea;Food Hydrocolloids,2011
4. Stability of protein-stabilised β-carotene nanodispersions against heating, salts and pH;Chu;Journal of the Science of Food and Agriculture,2008
5. Stability of β-carotene in protein-stabilized oil-in-water delivery systems;Cornacchia;Journal of Agricultural and Food Chemistry,2011
Cited by
127 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献