The Antibacterial Activity and Pickering Emulsion Stabilizing Effect of a Novel Peptide, SA6, Isolated from Salt-Fermented Penaeus vannamei-Reference-Cited by-同舟云学术

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The Antibacterial Activity and Pickering Emulsion Stabilizing Effect of a Novel Peptide, SA6, Isolated from Salt-Fermented Penaeus vannamei

Published:2023-01-20 Issue:6 Volume:16 Page:1312-1323
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Yang Shen,Dai Jingyi,Aweya Jude Juventus,Lin Rong,Weng Wuyin,Xie Yuanhong,Jin Ritian

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03000-9.pdf

Reference46 articles.

1. Ahmed, R., Wang, M., Qi, Z., Hira, N. U. A., Jiang, J., Zhang, H., Iqbal, S., Wang, J., Stuart, M. A. C., & Guo, X. (2021). Pickering emulsions based on the pH-responsive assembly of food-grade chitosan. ACS Omega, 6(28), 17915–17922. https://doi.org/10.1021/acsomega.1c01490

2. Almeida, N. R., Han, Y., Perez, J., Kirkpatrick, S., Wang, Y., & Sheridan, M. C. (2019). Design, synthesis, and nanostructure-dependent antibacterial activity of cationic peptide amphiphiles. ACS Applied Materials & Interfaces, 11(3), 2790–2801. https://doi.org/10.1021/acsami.8b17808

3. Ao, L., Liu, P., Wu, A., Zhao, J., & Hu, X. (2021). Characterization of soybean protein isolate-food polyphenol interaction via virtual screening and experimental studies. Foods, 10(11), 2813. https://doi.org/10.3390/foods10112813

4. Bi, X., Zhou, Z., Wang, X., Jiang, X., Chen, L., Xing, Y., & Che, Z. (2020). Changes in the microbial content and quality attributes of carrot juice treated by a combination of ultrasound and Nisin during storage. Food and Bioprocess Technology, 13, 1556–1565. https://doi.org/10.1007/s11947-020-02498-7

5. Cao, J., Li, F., Li, Y., Chen, H., Liao, X., & Zhang, Y. (2021). Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: improvements to the thermal stability of chlorophyll. Food Hydrocolloids, 113, 106465. https://doi.org/10.1016/j.foodhyd.2020.106465

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1. Lacticaseibacillus paracasei-Derived Antibacterial Peptide NGJ1D and Its Mechanism of Action Against Staphylococcus aureus;Food and Bioprocess Technology;2024-04-30

2. Enhancing the Antimicrobial Properties of Peptides through Cell-Penetrating Peptide Conjugation: A Comprehensive Assessment;International Journal of Molecular Sciences;2023-11-24

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