Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate-Reference-Cited by-同舟云学术

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Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate

Published:2018-12 Issue: Volume:120 Page:332-338
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Bastos Lívia Pinto Heckert,de Carvalho Carlos Wanderlei Piler,Garcia-Rojas Edwin Elard

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference47 articles.

1. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions;Dickinson;Soft Matter,2008

2. Functional properties of food proteins and role of protein polysaccharide interaction;Tolstoguzov;Food Hydrocoll.,1991

3. Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides;Peinado;Langmuir,2010

4. Complex coacervates obtained from lactoferrin and gum arabic: formation and characterization;Gulão;Food Res. Int.,2014

5. Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures;Bokkhim;Food Hydrocoll.,2015

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

2. Encapsulation of Pomelo Peel Essential oil (Citrus maxima) Using the Alginate/Chitosan complex;Natural Product Communications;2024-08

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

4. Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films;Food Hydrocolloids for Health;2024-06

5. Complex Coacervate-Based Materials for Biomedicine: Recent Advancements and Future Prospects;Industrial & Engineering Chemistry Research;2024-03-25

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