Phase separation and composition of coacervates of lactoferrin and caseins
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference48 articles.
1. The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins;Anema;International Dairy Journal,2009
2. Interaction of lactoferrin and lysozyme with casein micelles;Anema;Biomacromolecules,2011
3. Co-acervates of lactoferrin and caseins;Anema;Soft Matter,2012
4. Lactoferrin binding to transglutaminase cross-linked casein micelles;Anema;International Dairy Journal,2012
5. Coacervates of lysozyme and β-casein;Anema;Journal of Colloid and Interface Science,2013
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