Complex formation of lactoferrin and whey protein hydrolysate: Multiscale structural analysis, thermal stability, and functionality

Food Hydrocolloids 2026

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Authors: Tiantian Lin, Yufeng Zhou, Wuxi Wang, Younas Dadmohammadi, Hari Meletharayil, Rohit Kapoor, Alireza Abbaspourrad
DOI: 10.1016/j.foodhyd.2026.112495
Cited by: 1
References: 57

Fields of Study & Subjects

Infant Nutrition and Health Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
175
Pages
112495–112495
Publication date
6 February 2026
Language
EN