Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis-Reference-Cited by-同舟云学术

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Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis

Published:2017-01-26 Issue:2 Volume:18 Page:625-635
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Adal Eda¹²,Sadeghpour Amin¹,Connell Simon³,Rappolt Michael¹,Ibanoglu Esra²,Sarkar Anwesha¹^ORCID

Affiliation:

1. Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom

2. Food Engineering Department, Gaziantep University, 27310 Gaziantep, Turkey

3. Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, United Kingdom

Funder

Türkiye Bilimsel ve Teknolojik Arastirma Kurumu

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.biomac.6b01857

Reference39 articles.

1. Kinetics and Structure during Self-Assembly of Oppositely Charged Proteins in Aqueous Solution

2. Viscosity and interfacial properties in a mussel-inspired adhesive coacervate

3. Application of a polyelectrolyte complex coacervation method to improve seeding efficiency of bone marrow stromal cells in a 3D culture system

4. Injectable, thermo-reversible and complex coacervate combination gels for protein drug delivery

5. Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation

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4. Structural properties of pea proteins (Pisum sativum) for sustainable food matrices;Critical Reviews in Food Science and Nutrition;2023-04-19

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