Impact of iron saturation on the physicochemical properties and antibacterial activities of bovine, caprine, and ovine lactoferrin after thermal treatment

Food Bioscience 2026

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Authors: Yu Yu, Lina Zhang, Siquan Xia, Gergely Toldi, Jillian Cornish, Thom Huppertz, Peng Zhou

DOI: 10.1016/j.fbio.2026.108441

Cited by: 0

References: 36

Fields of Study & Subjects

Proteins in Food Systems Antimicrobial Peptides and Activities Animal Diversity and Health Studies

References 36