Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect-Reference-Cited by-同舟云学术

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Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect

Published:2015-06 Issue: Volume:48 Page:292-300
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bourbon Ana I.,Pinheiro Ana C.,Carneiro-da-Cunha Maria G.,Pereira Ricardo N.,Cerqueira Miguel A.^ORCID,Vicente António A.^ORCID

Funder

Fundação para a Ciência e Tecnologia

POPH

QREN

FSE (FCT, Portugal)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

European Union (FEDER funds)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. Co-acervates of lactoferrin and caseins;Anema;Soft Matter,2012

2. Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques;Batista;International Journal of Biological Macromolecules,2005

3. Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment;Bengoechea;Food Hydrocolloids,2011

4. Formation of protein nanoparticles by controlled heat treatment of lactoferrin: factors affecting particle characteristics;Bengoechea;Food Hydrocolloids,2011

5. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity;Benichou;Food Hydrocolloids,2007

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