Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides-Reference-Cited by-同舟云学术

Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides

Published:2010-03-15 Issue:12 Volume:26 Page:9827-9834
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Peinado Irene¹,Lesmes Uri²,Andrés Ana¹,McClements Julian D.²

Affiliation:

1. Department of Food Technology, Universidad Politécnica de Valencia, c/ Camino de Vera s/n 46022 Valencia, Spain

2. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la1001013

Reference44 articles.

1. Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

2. Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

3. Understanding food structuring and breakdown: engineering approaches to obesity

4. Food Microstructure Affects the Bioavailability of Several Nutrients

5. Food structure and functionality: a soft matter perspective

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