Fluorescence spectroscopy and molecular modeling of anthocyanins binding to bovine lactoferrin peptides-Reference-Cited by-同舟云学术

Fluorescence spectroscopy and molecular modeling of anthocyanins binding to bovine lactoferrin peptides

Published:2020-07 Issue: Volume:318 Page:126508
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Condurache Nina Nicoleta,Aprodu Iuliana^ORCID,Grigore-Gurgu Leontina,Petre Brînduşa Alina,Enachi Elena^ORCID,Râpeanu Gabriela,Bahrim Gabriela Elena,Stănciuc Nicoleta

Funder

Romanian Ministry of Research and Innovation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Whey as a source of peptides with remarkable biological activities;Brandelli;Food Research International,2015

4. Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics;Bengoechea;Food Hydrocolloids,2011

5. Structural effects on the conformational transition of transferrin induced by binding of flavonoids with different numbers and positions of hydroxyl groups;Du;Journal of Photochemistry and Photobiology A: Chemistry,2008

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