Formation Mechanism, Environmental Sensitivity and Functional Characteristics of Succinylated Ovalbumin/Ε-Polylysine Electrostatic Complexes: Effect of Succinylation Degree

Author:

Zhang Ru-yi,Zhang Hui-min,Guan Tianzhu,Wang Zhirong,Li Hua-xiang,Yuan Lei,Yang Yanjun,Rao Shengqi

Publisher

Elsevier BV

Reference27 articles.

1. Food gels: gelling process and new applications;S Banerjee;Critical Reviews in Food Science and Nutrition,2012

2. Succinylation of food proteins-a concise review;S Basak;LWT-Food Science and Technology,2022

3. Effect of pectin on epsilon-polylysine purification: Study on preparation, physicochemical property, and bioactivity of pectin-epsilon-polylysine complex;S L Chang;Food Hydrocolloids,2022

4. Antimicrobial delivery systems based on electrostatic complexes of cationic ?-polylysine and anionic gum arabic;Y H Chang;Food Hydrocolloids,2014

5. Preparation of PLGA/?-polylysine nanofibers and their application for pork preservation;M M Chen;Food Packaging and Shelf Life,2023

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