Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides
Tiantian Lin, Younas Dadmohammadi, Seyed Mohammad Davachi, Hooman Torabi, Peilong Li, Benjamin Pomon, G. H. Meletharayil, Rohit Kapoor, Alireza Abbaspourrad
Topics & Concepts
CoacervateZeta potentialChemistryQuartz crystal microbalanceThermal stabilityLactoferrinDenaturation (fissile materials)ChromatographyCircular dichroismBioavailabilityPolysaccharideSoy proteinXanthan gumChemical engineeringNanoparticleOrganic chemistryFood scienceNuclear chemistryBiochemistryMaterials scienceRheologyComposite materialBiologyBioinformaticsAdsorptionEngineeringInfant Nutrition and HealthClinical Nutrition and GastroenterologyProteins in Food Systems