Formation and characterization of supramolecular structures of β-lactoglobulin and lactoferrin proteins.
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DOI: 10.1016/j.foodres.2017.07.065
Abstract: Combination of β-lactoglobulin (β-Lg) and lactoferrin (Lf), biomacromolecules derived from bovine whey, was used in the formation of supramolecular structures by thermal gelation technique to adjust the pH. Furthermore, the influence of the molar ratio,… read more here.
Keywords: supramolecular structures; formation; lactoglobulin lactoferrin; characterization supramolecular ... See more keywords