Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

Food Research International

Volumn 77, Issue , 2015, Pages 450-459

  Ferraro, Vincenza ^a   Madureira, Ana Raquel ^a   Sarmento, Bruno ^b,c,d   Gomes, Ana ^a   Pintado, Manuela E ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c INEB INSTITUTO DE ENGENHARIA BIOMÉDICA   (Portugal)

^d INSTITUTO DE INVESTIGAÇÃO E FORMAÇÃO AVANÇADA EM CIÊNCIAS E TECNOLOGIAS DA SAÚDE   (Portugal)

Author keywords

Interactions; Rosmarinic acid; Whey proteins

Indexed keywords

BEAM PLASMA INTERACTIONS; DAIRY PRODUCTS; DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC LIGHT SCATTERING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; LIGHT SCATTERING; LIQUID CHROMATOGRAPHY; MAMMALS; QUENCHING;

ANTI-INFLAMMATORY ACTIVITY; BETA-LACTOGLOBULIN; BIOLOGICAL PROPERTIES; COMPLEX DIMENSIONS; NON-COVALENT INTERACTION; ROSMARINIC ACID; SECONDARY STRUCTURES; WHEY PROTEINS;

PROTEINS;

EID: 84949086813     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.08.024     Document Type: Article

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