26. Lysozyme and its modified forms: properties, potential for its production and application-Reference-Cited by-同舟云学术

26. Lysozyme and its modified forms: properties, potential for its production and application

Published:2015-03-02 Issue: Volume: Page:483-496
ISSN:2212-375X
Container-title:Handbook of eggs in human function
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Author:

Leśnierowski G.¹

Affiliation:

1. Poznan University of Life Sciences, Department of Food Quality Management, Faculty of Food Science and Nutrition, Wojska Polskiego 31, 60-624 Poznan, Poland

Publisher

Wageningen Academic Publishers

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/978-90-8686-804-9_26

Reference152 articles.

1. Immobilization of Lysozyme on Food Contact Polymers as Potential Antimicrobial Films

2. Immobilization of Lysozyme on Food Contact Polymers as Potential Antimicrobial Films

3. Bactericidal action of lysozymes attached with various sizes of hydrophobic peptides to the C-terminal using genetic modification

4. Bactericidal action of lysozymes attached with various sizes of hydrophobic peptides to the C-terminal using genetic modification

5. Avanti, C., Saluja, V., Van Streun, E.L.P., Frijlimk, H.W. and Hinrichs, W.L.J., 2014. Stability of lysozyme in aqueous extromolyte solutions during heat shock and accelerated thermal conditions. PLoS ONE 9(1): e862444.

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