Complex formation of lactoferrin and whey protein hydrolysate: Multiscale structural analysis, thermal stability, and functionality

Puntos clave

• Complex formation between lactoferrin and whey protein hydrolysate enhances functional properties while maintaining stability.
• Significant findings show that the complex exhibits improved thermal stability under various conditions.
• Analysis utilized multiscale structural techniques to investigate the interactions between proteins and their stability.
• This work indicates potential applications in food formulation and nutritional products, warranting further exploration.