Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms

Published 2020 View Full Article

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Title
Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms
Authors
Keywords
Lactoferrin, Oat β-glucan, Neutral polysaccharide, Structural characteristics, Molecular interaction mechanisms
Journal
FOOD RESEARCH INTERNATIONAL
Volume 132, Issue -, Pages 109111
Publisher
Elsevier BV
Online
2020-02-20
DOI
10.1016/j.foodres.2020.109111

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