Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes

Q Meng, H Jiang, J Tu, Y He, Z Zhou, R Wang, W Jin… - Food Chemistry, 2024 - Elsevier
In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), which can
be used in infant formulas in China national standards, were selected to prepare LF …
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Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes

Q Meng, H Jiang, J Tu, Y He, Z Zhou, R Wang… - Food … - pubmed.ncbi.nlm.nih.gov
In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), which can
be used in infant formulas in China national standards, were selected to prepare LF …