Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides
Author:
Funder
Natural Science Foundation of Henan Province
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3228-5/fulltext.html
Reference27 articles.
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3. Benelhadj S, Fejji N, Degraeve P, Attia H, Ghorbel D, Gharsallaoui A (2016) Properties of lysozyme/Arthrospira platensis (Spirulina) protein complexes for antimicrobial edible food packaging. Algal Res 15:43–49
4. Braga A, Cunha R (2004) The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate–xanthan gels. Food Hydrocolloid 18:977–986
5. Capitani C, Pérez OE, Pacheco B, Teresa M, Pilosof AM (2007) Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin. Food Hydrocolloid 21:1344–1354
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