Macromolecular complexes of lysozyme with kappa carrageenan
Author:
Funder
KU Leuven
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference74 articles.
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3. Complexation of lysozyme with sodium caseinate and micellar casein in aqueous buffered solutions;Antonov;Food Hydrocolloids,2017
4. Structural studies on the interaction of lysozyme with dextran sulfate;Antonov;Food Hydrocolloids,2015
5. On the molar mass of kappa-carrageenan in the course of conformational transition from the disordered to the fundamental ordered form;Bongaerts;Macromolecules,1999
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