Structure and morphology of bovine serum albumin–lysozyme (BSA–Lys) complex films at air–water interface-Reference-Cited by-同舟云学术

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Structure and morphology of bovine serum albumin–lysozyme (BSA–Lys) complex films at air–water interface

Published:2022-10 Issue: Volume:131 Page:107788
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sarmah Raktim J.,Kundu Sarathi

Funder

Department of Science and Technology, Ministry of Science and Technology, India

Association Française contre les Myopathies

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-a review;Abeyrathne;Poultry Science,2013

2. Heteroprotein complex formation of bovine lactoferrin and pea protein isolate: A multiscale structural analysis;Adal;Biomacromolecules,2017

3. Spontaneous interaction between whey protein isolate proteins and lactoferrin: Effect of heat denaturation;Anema;International Dairy Journal,2021

4. Coacervates of lysozyme and b-casein;Anema;Journal of Colloid and Interface Science,2013

5. Complex coacervates of lactotransferrin and b-lactoglobulin;Anema;Journal of Colloid and Interface Science,2014

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