Effects of high pressure processing on the structural and functional properties of bovine lactoferrin

Innovative Food Science and Emerging Technologies

Volumn 38, Issue , 2016, Pages 221-230

  He, Xiaoye ^a   Mao, Lijuan ^a   Gao, Yanxiang ^a   Yuan, Fang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bovine lactoferrin; Emulsifying properties; Foaming properties; High pressure processing; Protein structure; Solubility

Indexed keywords

AGGLOMERATION; BODY FLUIDS; EMULSIFICATION; FUNCTIONAL FOOD; HIGH PRESSURE EFFECTS; MAMMALS; PROTEINS; SOLUBILITY; THERMAL PROCESSING (FOODS);

BOVINE LACTOFERRIN; EMULSIFYING PROPERTY; FOAMING PROPERTIES; HIGH PRESSURE PROCESSING; PROTEIN STRUCTURES;

STRUCTURAL PROPERTIES;

EID: 84992345025     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.10.014     Document Type: Article

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