Change in thermal stability and molecular structure characteristics of whey protein beta-lactoglobulin upon the interaction with levamisole hydrochloride-Reference-Cited by-同舟云学术

Change in thermal stability and molecular structure characteristics of whey protein beta-lactoglobulin upon the interaction with levamisole hydrochloride

Published:2024-01 Issue: Volume:431 Page:137073
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ghasemi Mohammad,Habibian-Dehkordi Saied,Farhadian Sadegh

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Interaction of vitamin D3 with beta-lactoglobulin at high vitamin/protein ratios: Characterization of size and surface charge of nanoparticles;Berino;Food Hydrocolloids,2019

4. Adverse reactions with levamisole vary according to its indications and misuse: A systematic pharmacovigilance study;Campillo;British Journal of Clinical Pharmacology,2021

5. Research on the removal of levamisole residues in bovine, ovine, caprine, porcine and poultry tissues;Ciucă;Separations,2022

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