.png){kind=icon}
.png){kind=icon}
Return
Molecular chaperone-like phenolics modulate the stability of lactoferrin in the ethanol-water system: From binding mechanisms to physicochemical properties
.png){kind=icon}
PRE
AI
Y
W
X
J
Y
DOI：10.1016/j.foodhyd.2026.113159.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
• Phenolics act as chaperones to stabilize LF in the ethanol-water system. • Phenolics bind to LF spontaneously via H-bonds and hydrophobic forces. • Phenolic complexation elevates the thermal stability of LF. • LF-phenolic complexes exhibit enhanced emulsifying and physical stability. • LF-EGCG and LF-FA complexes exhibit potent synergistic antioxidant effects.
Journal
IF:
12.4
Papers:
1.3W
Citations:
9.6W
Organization
Cited Papers