High temperature induced structural changes of apo-lactoferrin and interactions with β-lactoglobulin and α-lactalbumin for potential encapsulation strategies-Reference-Cited by-同舟云学术

High temperature induced structural changes of apo-lactoferrin and interactions with β-lactoglobulin and α-lactalbumin for potential encapsulation strategies

Published:2020-08 Issue: Volume:105 Page:105817
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Darmawan Kevion K.,Karagiannis Tom C.,Hughes Jeff G.,Small Darryl M.,Hung Andrew

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference67 articles.

1. GROMACS: High performance molecular simulations through multi-level parallelism from laptops to supercomputers;Abraham;SoftwareX,2015

2. Sports and exercise supplements;Ali,2018

3. Spray drying techniques for food ingredient encapsulation;Anandharamakrishnan,2015

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

5. Electrostatics of nanosystems: Application to microtubules and the ribosome;Baker;Proceedings of the National Academy of Sciences,2001

Cited by 17 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. Using transglutaminase to cross‐link complexes of lactoferrin and α‐lactalbumin to increase thermal stability;Journal of Food Science;2024-08

2. Application of the molecular dynamics simulation GROMACS in food science;Food Research International;2024-08

3. Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time;Animals;2023-05-11

4. Exploration of interaction between α-lactalbumin and β-lactoglobulin under dUHT treatment and storage: Experimental and molecular dynamics study;Food Hydrocolloids;2023-05

5. Molecular dynamics simulation of the interaction of food proteins with small molecules;Food Chemistry;2023-03