Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure-Reference-Cited by-同舟云学术

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Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure

Published:2020-03 Issue: Volume:100 Page:105415
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zheng Jiabao,Gao Qing,Tang Chuan-he,Ge Ge,Zhao Mouming,Sun Weizheng

Funder

National Natural Science Foundation of China

Pearl River S&T Nova Program of Guangzhou

Science and Technology Program of Guangzhou

Special Support Project of Guangdong Province for Science and Technology Innovative Young Talents

111 Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Thermodynamic characterization of acacia gum-β-Lactoglobulin complex coacervation;Aberkane;Langmuir,2010

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

3. Considerations and challenges in studying liquid-liquid phase separation and biomolecular condensates;Alberti;Cell,2019

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

5. Phase separation and composition of coacervates of lactoferrin and caseins;Anema;Food Hydrocolloids,2016

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1. Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties;Food Hydrocolloids;2025-01

2. Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition;Food Chemistry;2025-01

3. Non-covalent interaction between lactoferrin and theaflavin: Focused on the structural changes, binding mechanism, and functional properties;Food Chemistry;2024-12

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

5. Gelation and film-forming properties of ternary composite gels constructed by scallop (Patinopecten yessoensis) protein hydrolysates, SDS, and polysaccharides;Food Hydrocolloids;2024-09

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