Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile-Reference-Cited by-同舟云学术

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Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile

Published:2016-12 Issue: Volume:90 Page:16-24
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Martins Joana T.,Santos Susana F.,Bourbon Ana I.,Pinheiro Ana C.,González-Fernández África,Pastrana Lorenzo M.,Cerqueira Miguel A.,Vicente António A.

Funder

Foundation for Science and Technology

FCT

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Transferrins: Iron release from lactoferrin;Abdallah;Journal of Molecular Biology,2000

2. Lactoferrin: A review;Adlerova;Veterinární Medicína,2008

3. Alginate/chitosan nanoparticles for encapsulation and controlled release of vitamin B2;Azevedo;International Journal of Biological Macromolecules,2014

4. Potentially bioactive and caffeine-loaded peptidic sub-micron and nanoscalar particles;Bagheri;Journal of Functional Foods,2014

5. Lactoferrin and iron: Structural and dynamic aspects of binding and release;Baker;BioMetals,2004

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