pH-dependent complexation of lysozyme with low methoxyl (LM) pectin-Reference-Cited by-同舟云学术

pH-dependent complexation of lysozyme with low methoxyl (LM) pectin

Published:2017-12 Issue: Volume:236 Page:127-133
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Amara Chedia Ben,Degraeve Pascal,Oulahal Nadia,Gharsallaoui Adem

Funder

French Ministry of Higher Education and Research

Conseil Départemental de l’Ain and Bourg en Bresse Agglomération

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging;Bayarri;Journal of Food Engineering,2014

2. Iron and citrate interactions with hen egg white lysozyme;Croguennec;Food Chemistry,2000

3. Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism;Day;Food Colloids,2014

4. Native disulfide bonds greatly accelerate secondary structure formation in the folding of lysozyme;Goldberg;Protein Science,1994

5. Computed circular dichroism spectra for the evaluation of protein conformation;Greenfield;Biochemistry,1969

Cited by 29 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. Multifunctional gold clusterzymes with distinct glucose depletion and macrophage reprogramming capability towards regulating the regeneration cascade;Chemical Engineering Journal;2024-02

2. Anionic Hyperbranched Amphiphilic Polyelectrolytes as Nanocarriers for Antimicrobial Proteins and Peptides;Materials;2023-12-18

3. Lysozyme/tripolyphosphate complex coacervates: Properties, curcumin encapsulation and antibacterial activity;Food Hydrocolloids;2023-12

4. Effects of Control Factors on Protein–Polyelectrolyte Complex Coacervation;Biomacromolecules;2023-11-13

5. Protein separation by sequential selective complex coacervation;Journal of Colloid and Interface Science;2023-11