A5101514301- Proteins in Food Systems
- Ionic liquids properties and applications
- Polysaccharides Composition and Applications
- CO2 Reduction Techniques and Catalysts
- Animal health and immunology
- Collagen: Extraction and Characterization
- Infant Nutrition and Health
- Food composition and properties
- Iron Metabolism and Disorders
- Food Chemistry and Fat Analysis
- Electrocatalysts for Energy Conversion
- Pickering emulsions and particle stabilization
- Advanced Thermoelectric Materials and Devices
- Clinical Nutrition and Gastroenterology
- Dyeing and Modifying Textile Fibers
- Animal Diversity and Health Studies
- Caveolin-1 and cellular processes
- Moringa oleifera research and applications
Shenyang Agricultural University
2023-2025
Ministry of Agriculture and Rural Affairs
2023-2025
Institute of Food Science and Technology
2023-2025
Harbin Institute of Technology
2024
Lactoferrin (LF) is a non-heme protein binding Fe3+ tightly and plays role in regulating the absorption metabolism of iron under physiological condition. The occurs duodenum. LF incorporated as functional factor food products during processing. In this review, we describe structural changes due to thermal processing food, well metabolic processes release vivo, which characterizes value matrix from nutrition biochemistry provides basis for comprehensive utilization food.
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