Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes
Author:
Funder
National Natural Science Foundation of China
Natural Science Foundation of Zhejiang Province
Publisher
Elsevier BV
Reference37 articles.
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes;Food Chemistry: X;2024-10
2. Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes;Food Chemistry;2024-10
3. Effect of Ph, Protein/Polysaccharide Ratio and Preparation Method on the Properties of Lactoferrin-Polysaccharide Complexes;2024
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