High temperature induced structural changes of apo-lactoferrin and interactions with β-lactoglobulin and α-lactalbumin for potential encapsulation strategies
Kevion K. Darmawan, Tom C. Karagiannis, Jeff G. Hughes, Darryl M. Small, Andrew Hung
Topics & Concepts
LactoferrinLactalbuminWhey proteinChemistryBioavailabilityFood scienceBiochemistryBiologyBioinformaticsMicroencapsulation and Drying ProcessesProteins in Food SystemsInhalation and Respiratory Drug Delivery