Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin-Reference-Cited by-同舟云学术

Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin

Published:2013-02-25 Issue:9 Volume:61 Page:2234-2243
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Stănciuc Nicoleta¹,Aprodu Iuliana¹,Râpeanu Gabriela¹,van der Plancken Iesel²,Bahrim Gabriela¹,Hendrickx Marc²

Affiliation:

1. Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galati, 111 Domneasca Street, 800201, Galati, Romania

2. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B3001 Heverlee, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf305178s

Reference54 articles.

1. Analysis of the spectroscopic characteristics on the binding interaction between tosufloxacin and bovine lactoferrin

2. Comparative study of the primary structures of sero-, lacto- and ovotransferrin glycans from different species

3. Spectrofluorometric study of iron removal from bovine lactoferrin by ethylenediamminetetraacetic acid

4. Structure and Reactivity of Transferrins

5. Occurrence, structure, biochemical properties and technological characteristics of lactoferrin

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