Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment-Reference-Cited by-同舟云学术

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Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment

Published:2011-07 Issue:5 Volume:25 Page:1227-1232
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bengoechea Carlos,Jones Owen G.,Guerrero Antonio,McClements David Julian

Funder

MICINN

United States Department of Agriculture

CREES

NRI

Massachusetts Department of Agricultural Resources

University of Massachusetts

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. The physiology of lactoferrin;Brock;Biochemistry and Cell Biology,2002

2. Pectin;Endress,2009

3. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin–pectin complexes;Guzey;Journal of Agricultural and Food Chemistry,2007

4. Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes;Jones;Food Hydrocolloids,2009

5. Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles;Jones;Food Hydrocolloids,2010

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1. Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes;Food Chemistry;2024-10

2. Fabrication and characterisation of stable ternary complexes based on bovine lactoferrin, pectin and chlorogenic acid;International Journal of Dairy Technology;2024-08-09

3. Using transglutaminase to cross‐link complexes of lactoferrin and α‐lactalbumin to increase thermal stability;Journal of Food Science;2024-08

4. Exploring the Role of Lactoferrin in Managing Allergic Airway Diseases among Children: Unrevealing a Potential Breakthrough;Nutrients;2024-06-17

5. Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes;Food Research International;2024-04

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