Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels
Qian Sui, Hubert Roginski, Roderick PW Williams, Cornelis Versteeg, Jason Wan
International Dairy Journal | ELSEVIER SCI LTD | Published : 2010
Awarded by Victorian State Government through the Innovative Foods Centre
Qian (Sherry) Sui is a PhD candidate at the University of Melbourne with financial support from a Melbourne International Research Scholarship and a Victorian State Government Science and Technology Infrastructure Grant (STI-3) scholarship through the Innovative Foods Centre. We would like to thank Dr J.-P. Perraudin of Biopole S.A. for supplying the lactoferrin samples.