Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10

Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms

Fabrication Mechanism and Structural Characteristics of the Ternary Aggregates by Lactoferrin, Pectin, and (−)-Epigallocatechin Gallate Using Multispectroscopic Methods

Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study

Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin

Tailoring ternary complexes of lactoferrin, EGCG, and α-lactalbumin by assembly sequence strategies: Structural characterization, assembly mechanism, and emulsification elucidation