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Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions.
Liu, Runhua; Zhang, Jinhong; Zhao, Caicai; Duan, Xiang; McClements, David Julian; Liu, Xuebo; Liu, Fuguo.
Afiliação
  • Liu R; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. myasdzxc@163.com.
  • Zhang J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. myasdzxc@163.com.
  • Zhao C; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. ZhangJH_C@163.com.
  • Duan X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. zhaocaicai1994@163.com.
  • McClements DJ; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. duanxiang402@163.com.
  • Liu X; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA. mcclements@foodsci.umass.edu.
  • Liu F; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. xueboliu@aliyun.com.
Molecules ; 23(12)2018 Dec 11.
Article em En | MEDLINE | ID: mdl-30545024
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fenóis / Emulsões / Benzodioxóis / Ácido Hialurônico / Lactoferrina Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fenóis / Emulsões / Benzodioxóis / Ácido Hialurônico / Lactoferrina Idioma: En Ano de publicação: 2018 Tipo de documento: Article