High temperature induced structural changes of apo-lactoferrin and interactions with β-lactoglobulin and α-lactalbumin for potential encapsulation strategies
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DOI: 10.1016/j.foodhyd.2020.105817
Abstract: Abstract There has been increasing interest in lactoferrin as a bioactive compound from milk, as it functions as an antimicrobial and also in delivering iron. Despite the potential as a food ingredient, the low bioavailability… read more here.
Keywords: lactalbumin potential; temperature; apo lactoferrin; potential encapsulation ... See more keywords