Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin - Ferraro, Vincenza; Madureira, Ana Raquel; Sarmento, Bruno; Gomes, Ana; Pintado, Manuela E. (Food research international, 2015)
Keywords: absorbance; anti-inflammatory activity; antioxidants; beta-lactoglobulin; differential scanning calorimetry; Fourier transform infrared spectroscopy; functional foods; high performance liquid chromatography; hydrogen bonding; hydrophobicity; Interactions; lactalbumin; lactoferrin; Life Sciences; light scattering; milk; polyphenols; Rosmarinic acid; screening; whey protein; Whey proteins; zeta potential; Whey proteins; Rosmarinic acid; Interactions; interaction; whey protein; rosmarinic acid