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Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol

Zekun Li, Shunjie Kang, Shu Qin, Majida Al‐Wraikat, Changchun Hao, Yongfeng Liu

2024Innovative Food Science & Emerging Technologies24 citationsDOI

Topics & Concepts

LactoferrinCovalent bondCovalent bindingPolyphenolChemistryPosttranslational modificationBiochemistryOrganic chemistryEnzymeAntioxidantInfant Nutrition and HealthDigestive system and related healthProteins in Food Systems
Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol | Litcius