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Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin.
Wang, Wen-Duo; Li, Chao; Chen, Chun; Fu, Xiong; Liu, Rui Hai.
Affiliation
  • Wang WD; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
  • Li C; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China.
  • Chen C; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overs
  • Fu X; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China. Elect
  • Liu RH; Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA.
Int J Biol Macromol ; 209(Pt A): 93-106, 2022 Jun 01.
Article in En | MEDLINE | ID: mdl-35364207
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Chitosan / Lactoferrin Language: En Journal: Int J Biol Macromol Year: 2022 Document type: Article Affiliation country: China Country of publication: Netherlands
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Chitosan / Lactoferrin Language: En Journal: Int J Biol Macromol Year: 2022 Document type: Article Affiliation country: China Country of publication: Netherlands