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

✍ Scribed by Carlos Bengoechea; Irene Peinado; David Julian McClements

• Book ID: 113628037
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 667 KB
• Volume: 25
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2010.12.014