Sustained release behavior of lysozyme based on konjac glucomannan/κ-carrageenan composite hydrogels
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Elsevier BV
Reference37 articles.
1. Structural alterations and inhibition of lysozyme activity upon binding interaction with rotenone: Insights from spectroscopic investigations and molecular dynamics simulation;Asgharzadeh;International Journal of Biological Macromolecules,2024
2. Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes;Chen;International Journal of Biological Macromolecules,2023
3. Gelation melioration with synergistic interaction between κ-carrageenan and senna tora gum mixed gel;Fang;Food Hydrocolloids,2024
4. Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation;Gao;Food Chemistry,2022
5. Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties;Gao;Food Hydrocolloids,2023
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan;International Journal of Biological Macromolecules;2024-10
2. Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality;Applied Food Research;2024-09
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