Lin, Tiantian, Dadmohammadi, Younas, Davachi, Seyed Mohammad, Torabi, Hooman, Li, Peilong, Pomon, Benjamin, Meletharayil, Gopinathan, Kapoor, Rohit, and Abbaspourrad, Alireza. Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides. Retrieved from https://par.nsf.gov/biblio/10411566. Food Hydrocolloids 131.C Web. doi:10.1016/j.foodhyd.2022.107736.

Lin, Tiantian, Dadmohammadi, Younas, Davachi, Seyed Mohammad, Torabi, Hooman, Li, Peilong, Pomon, Benjamin, Meletharayil, Gopinathan, Kapoor, Rohit, & Abbaspourrad, Alireza. Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides. Food Hydrocolloids, 131 (C). Retrieved from https://par.nsf.gov/biblio/10411566. https://doi.org/10.1016/j.foodhyd.2022.107736

Lin, Tiantian, Dadmohammadi, Younas, Davachi, Seyed Mohammad, Torabi, Hooman, Li, Peilong, Pomon, Benjamin, Meletharayil, Gopinathan, Kapoor, Rohit, and Abbaspourrad, Alireza. "Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides". Food Hydrocolloids 131 (C). Country unknown/Code not available. https://doi.org/10.1016/j.foodhyd.2022.107736. https://par.nsf.gov/biblio/10411566.

@article{osti_10411566,
place = {Country unknown/Code not available}, title = {Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides}, url = {https://par.nsf.gov/biblio/10411566}, DOI = {10.1016/j.foodhyd.2022.107736}, abstractNote = {}, journal = {Food Hydrocolloids}, volume = {131}, number = {C}, author = {Lin, Tiantian and Dadmohammadi, Younas and Davachi, Seyed Mohammad and Torabi, Hooman and Li, Peilong and Pomon, Benjamin and Meletharayil, Gopinathan and Kapoor, Rohit and Abbaspourrad, Alireza}, }