Published in
Elsevier, Food Hydrocolloids, (105), p. 105817, 2020
DOI: 10.1016/j.foodhyd.2020.105817
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High temperature induced structural changes of apo-lactoferrin and interactions with β-lactoglobulin and α-lactalbumin for potential encapsulation strategies
Journal article published in 2020 by
Kevion K. Darmawan,
Tom C. Karagiannis,
Jeff G. Hughes,
Darryl M. Small,
Andrew Hung 
This paper was not found in any repository, but could be made available legally by the author.
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