Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin-Reference-Cited by-同舟云学术

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Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin

Published:2020-12 Issue: Volume:165 Page:205-213
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lajnaf Roua,Gharsallah Houda,Jridi Mourad,Attia Hamadi,Ayadi M.A.

Funder

Ministry of Scientific Research and Technology of Tunisia

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference54 articles.

1. Biomolecular content of camel milk: a traditional superfood towards future healthcare industry;Khalesi;Trends Food Sci. Technol.,2017

2. Are camel milk proteins convenient to the nutrition of cow milk allergic children?;El-Agamy;Small Rumin. Res.,2009

3. Functional and technological properties of camel milk proteins: a review;Hailu;J. Dairy Res.,2016

4. Effect of different heating temperatures on foaming properties of camel milk proteins: a comparison with bovine milk proteins;Lajnaf;Int. Dairy J.,2020

5. Comparison and characterisation of fat and protein composition for camel milk from eight Jordanian locations;Ereifej;Food Chem.,2011

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4. Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals;Trends in Food Science & Technology;2024-04

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