Milk phospholipids-based nanostructures functionalized with rhamnolipids and bacteriocin: Intrinsic and synergistic antimicrobial activity for cheese preservation-Reference-Cited by-同舟云学术

Milk phospholipids-based nanostructures functionalized with rhamnolipids and bacteriocin: Intrinsic and synergistic antimicrobial activity for cheese preservation

Published:2021-11 Issue: Volume: Page:101442
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Khalid Ayesha Sardar,Niaz Taskeen,Zarif Bina,Shabbir Saima^ORCID,Noor Tayyaba,Shahid Ramla,Imran Muhammad

Funder

Higher Education Commission Pakistan

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Growth and survival of microbial pathogens in cheese;Amico,2017

5. Invited review: Milk phospholipid vesicles, their colloidal properties, and potential as delivery vehicles for bioactive molecules;Arranz;Journal of Dairy Science,2017

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