Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin
Changhong Li, Taotao Dai, Jun Chen, Xin Li, Ti Li, Chengmei Liu, David Julian McClements
Topics & Concepts
LactoferrinPolyphenolChemistryProanthocyanidinFood scienceBiochemistryAntioxidantProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein purification and stability