Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1354-1360

  Bengoechea, Carlos ^b   Peinado, Irene ^c   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF SEVILLE   (Spain)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Aggregation; Denaturation; DSC; Lactoferrin; Nanoparticles; Potential

Indexed keywords

BOVINAE;

EID: 79952535799     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.12.014     Document Type: Article

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