Rheological and microstructural properties of heteroprotein complex coacervates formed by lactoferrin and osteopontin
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference43 articles.
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Cited by 3 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
1. Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties;Food Hydrocolloids;2025-01
2. Heteropolysaccharide-Based Coacervate Microdroplets as Enzyme Carriers for Detection of Cholesterol;ACS Applied Polymer Materials;2024-05-03
3. The impact of complexation or complex coacervation of lactoferrin and osteopontin on simulated infant gastrointestinal digestion, intestinal inflammation, and in vivo bone development;Food & Function;2024
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