Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes
Qi Meng, Hanyun Jiang, Jiaxi Tu, Yimeng He, Zijun Zhou, Ruijie Wang, Weiping Jin, Jianzhong Han, Weilin Liu
Topics & Concepts
Locust bean gumPolysaccharideChemistryXanthan gumLactoferrinZeta potentialAbsorbanceChromatographyBiochemistryChemical engineeringRheologyMaterials scienceEngineeringNanoparticleComposite materialInfant Nutrition and HealthPediatric Hepatobiliary Diseases and TreatmentsProteins in Food Systems