Effect of the ionic strength of pulsed electric field treatment medium on the physicochemical and structural characteristics of lactoferrin.

Journal of agricultural and food chemistry

Volumn 58, Issue 22, 2010, Pages 11725-11731

  Sui, Qian ^a   Roginski, Hubert ^b   Williams, Roderick P W ^b   Wooster, Tim J ^b   Versteeg, Cornelis ^b   Wan, Jason ^b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

LACTOFERRIN;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FOOD HANDLING; HYDROLYSIS; OSMOLARITY; PHYSICAL CHEMISTRY;

FOOD TECHNOLOGY; HYDROLYSIS; LACTOFERRIN; MOLECULAR STRUCTURE; OSMOLAR CONCENTRATION; PHYSICOCHEMICAL PHENOMENA;

EID: 79952277494     PISSN: None     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102171u     Document Type: Article

References (0)