| [1] |
ZHAI Zhenni, LIAN Xiaoni, ZHENG Jiayu, CHEN Huiling, FAN Fengjiao, FANG Yong.
Effect of Covalent Modification Duration on the Structure and Osteogenic Activity of Lactoferrin-Epigallocatechin Gallate Complexes
[J]. FOOD SCIENCE, 2025, 46(7): 61-68.
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| [2] |
LI Yi, REN Xinxin, WANG Qin, HE Xiaoyun.
Research Progress in Lactoferrin’s Role in Alleviating Intestinal Barrier Dysfunction
[J]. FOOD SCIENCE, 2025, 46(2): 317-326.
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| [3] |
ZHOU Shuping, HAN Rongwei, WANG Jiaqi, ZHENG Nan.
Comparative Analysis of Lactoferrin Content in Raw Milk from Different Regions and Seasons
[J]. FOOD SCIENCE, 2025, 46(12): 25-31.
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| [4] |
WANG Teng, ZHANG Yiran, ZHANG Feng, LI Yi, PANG Yang, HE Xiaoyun.
Research Progress in Lactoferrin-Based Nanoparticle Delivery of Food Functional Factors
[J]. FOOD SCIENCE, 2024, 45(17): 357-365.
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| [5] |
XIE Liqing, XU Banmeng, LIANG Xinhong, LI Bo, YANG Wei.
Fabrication and Characterization of High Internal Phase Pickering Emulsions Stabilized with Quaternary Complexes of Lactoferrin, Epigallocatechin-3-Gallate, High Methoxylated Pectin and β-Cyclodextrin
[J]. FOOD SCIENCE, 2023, 44(14): 54-62.
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| [6] |
AN Qin, WANG Xiong, WANG Wenli, CHENG Zhimei, DAI Yunping, ZHANG Yali.
Recent Progress in Research on the Role of Lactoferrin in Regulating the Development and Metabolism of Adipocytes
[J]. FOOD SCIENCE, 2022, 43(17): 372-379.
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| [7] |
FENG Mengya, CUI Li, LIU Jiankang, ZHAO Lin.
Progress in Understanding the Nutritional Value of Camel Milk and Its Application and Mechanism of Action in Preventing Diseases
[J]. FOOD SCIENCE, 2022, 43(11): 392-401.
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| [8] |
SHI Pujie, XU Shiqi, WANG Zhenyu, WU Chao, LU Weihong, DU Ming.
Advances in Biological Activity and Functional Mechanism of Peptides from Lactoferrin
[J]. FOOD SCIENCE, 2021, 42(7): 267-274.
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| [9] |
ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
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| [10] |
XIE Yindan, ZHAO Tianyu, XU Yan, REN Haowei, AN Jingjing, LIU Ning.
Repairing Effect of Lactoferrin on Triadimefon-Induced Damage of Bone Marrow Mesenchymal Stem Cells
[J]. FOOD SCIENCE, 2020, 41(13): 141-147.
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| [11] |
XI Enze, ZHAO Xiao, CUI Dongying, SHENG Xue, LI Menghan, XU Xiaoxi.
Effect of in Vitro Digestion Hydrolysate of Bovine Lactoferrin Subjected to Different Pasteurization Treatments on Proliferation of IEC-6 Cells
[J]. FOOD SCIENCE, 2019, 40(23): 60-65.
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| [12] |
LIANG Ruihong, HUA Hui, WANG Xuedong, LI Ya, LIU Chengmei, CHEN Jun.
Effect of Dynamic High Pressure Microfluidization Treatment Sequence on the Structure and Properties of Pectin-Lactoferrin Complexes
[J]. FOOD SCIENCE, 2019, 40(19): 143-148.
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| [13] |
PI Bingbing, ZHAO Xiao, Lü Pingping, PENG Yukai, PAN Lin, XU Xiaoxi.
Comparative Study on the Effects of Lactoferrin and Lactoferricin from Different Sources on Proliferation of Mouse Spleen Lymphocytes
[J]. FOOD SCIENCE, 2018, 39(13): 184-189.
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| [14] |
LI Xin, WANG Xu, LIU Jiawei, LI Yu, XU Duoxia, CAO Yanping.
Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions
[J]. FOOD SCIENCE, 2018, 39(12): 20-25.
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| [15] |
BAO Xiaoyu, CHEN Meixia, WANG Jiaqi, ZHENG Nan.
Advances in Bioactive Functions of Milk Proteins
[J]. FOOD SCIENCE, 2017, 38(19): 315-323.
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