Preparation of and studies on the functional properties and bactericidal activity of the lysozyme–xanthan gum conjugate-Reference-Cited by-同舟云学术

Preparation of and studies on the functional properties and bactericidal activity of the lysozyme–xanthan gum conjugate

Published:2014-07 Issue:2 Volume:57 Page:594-602
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hashemi Marjan Mohammadi,Aminlari Mahmoud,Moosavinasab Marzieh

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Effect of Maillard-based conjugation with dextran on the functional properties of lysozyme and casein;Aminlari;Journal of the Science of Food and Agriculture,2005

3. Antibacterial activity of dextran-conjugated lysozyme against Escherichia coli and Staphylococcus aureus in cheese curd;Amiri;Journal of Food Protection,2007

4. Effect of chitosan conjugation on the functional properties and bactericidal activity of gluten peptides;Babiker;Food Chemistry,2002

5. Carbohydrates;BeMiller,2008

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