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Published in 2021 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2021.806623
Abstract: In this work, the lactoferrin (LF) was glycosylated by dextran (molecular weight 10, 40, and 70 kDa, LF 10K, LF 40K, and LF 70K) via Maillard reaction as a stabilizer to establish zein/glycosylated LF nanoparticles…
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Keywords:
storage stability;
zein glycosylated;
dihydroxyflavone;
glycosylated nanoparticles ... See more keywords