Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 131, Issue -, Pages 107736
Publisher
Elsevier BV
Online
2022-04-21
DOI
10.1016/j.foodhyd.2022.107736
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Evaluating the in vitro efficacy of bovine lactoferrin products against SARS-CoV-2 variants of concern
- (2022) Jesse W. Wotring et al. JOURNAL OF DAIRY SCIENCE
- Extraction and characterisation of pectin polysaccharide from soybean dreg and its dispersion stability in acidified milk drink
- (2021) Dai‐Yu Zhang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Heteroprotein Complex Coacervate Based on β-Conglycinin and Lysozyme: Dynamic Protein Exchange, Thermodynamic Mechanism, and Lysozyme Activity
- (2021) Jiabao Zheng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Morphological cell profiling of SARS-CoV-2 infection identifies drug repurposing candidates for COVID-19
- (2021) Carmen Mirabelli et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Lactoferrin Against SARS-CoV-2: In Vitro and In Silico Evidences
- (2021) Elena Campione et al. Frontiers in Pharmacology
- Bioactives in bovine milk: chemistry, technology, and applications
- (2021) Tiantian Lin et al. NUTRITION REVIEWS
- Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharide
- (2020) Hediyeh Zamani et al. JOURNAL OF FOOD SCIENCE
- Protein Encapsulation Using Complex Coacervates: What Nature Has to Teach Us
- (2020) Whitney C. Blocher McTigue et al. Small
- Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel
- (2020) Bing Yan et al. FOOD HYDROCOLLOIDS
- Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing
- (2020) Zhong Zhang et al. FOOD HYDROCOLLOIDS
- Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
- (2020) Hao Li et al. FOOD HYDROCOLLOIDS
- Protection of native lactoferrin under gastric conditions through complexation with pectin and chitosan
- (2019) Zhigao Niu et al. FOOD HYDROCOLLOIDS
- Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure
- (2019) Jiabao Zheng et al. FOOD HYDROCOLLOIDS
- Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel
- (2019) Qiuyu Lan et al. Polymers
- Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate
- (2018) Lívia Pinto Heckert Bastos et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Mild thermal treatment and in-vitro digestion of three forms of bovine lactoferrin: Effects on functional properties
- (2017) Bo Wang et al. INTERNATIONAL DAIRY JOURNAL
- Preparation and study of digestion behavior of lactoferrin-sodium alginate complex coacervates
- (2017) Bo Wang et al. Journal of Functional Foods
- Formulation for Oral Delivery of Lactoferrin Based on Bovine Serum Albumin and Tannic Acid Multilayer Microcapsules
- (2017) Ece Kilic et al. Scientific Reports
- Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions
- (2016) Anges Teo et al. FOOD HYDROCOLLOIDS
- Oral Delivery of Bovine Lactoferrin Using Pectin- and Chitosan-Modified Liposomes and Solid Lipid Particles: Improvement of Stability of Lactoferrin
- (2015) Xudong Yao et al. Chemical Biology & Drug Design
- Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures
- (2015) Huma Bokkhim et al. FOOD HYDROCOLLOIDS
- Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization
- (2014) Eliana da S. Gulão et al. FOOD RESEARCH INTERNATIONAL
- Complex coacervates of lactotransferrin and β-lactoglobulin
- (2014) Skelte G. Anema et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Physico-chemical properties of different forms of bovine lactoferrin
- (2013) Huma Bokkhim et al. FOOD CHEMISTRY
- Lactoferrin, a bird’s eye view
- (2012) Hans J. Vogel Biochemistry and Cell Biology
- Thermal Stability of the Iron–Lactoferrin Complex in Aqueous Solution is Improved by Soluble Soybean Polysaccharide
- (2012) Hiroshi M. Ueno et al. Food Biophysics
- Structural characteristic, pH and thermal stabilities of apo and holo forms of caprine and bovine lactoferrins
- (2010) Ashoka Sreedhara et al. BIOMETALS
- Functional Biopolymer Particles: Design, Fabrication, and Applications
- (2010) Owen Griffith Jones et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment
- (2010) Carlos Bengoechea et al. FOOD HYDROCOLLOIDS
- Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogens
- (2010) CELIA CONESA et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Stabilization of Whey Protein Isolate−Pectin Complexes by Heat
- (2010) Marie-Claude Gentès et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antimicrobial properties of lactoferrin
- (2008) H JENSSEN et al. BIOCHIMIE
- Development of Poly(ethylene glycol) Conjugated Lactoferrin for Oral Administration
- (2008) Yasuhiro Nojima et al. BIOCONJUGATE CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started