Antimicrobial delivery systems based on electrostatic complexes of cationic ɛ-polylysine and anionic gum arabic-Reference-Cited by-同舟云学术

Antimicrobial delivery systems based on electrostatic complexes of cationic ɛ-polylysine and anionic gum arabic

Published:2014-03 Issue: Volume:35 Page:137-143
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chang Yuhua,McLandsborough Lynne,McClements David Julian

Funder

National Institute of Food and Agriculture, U.S. Department of Agriculture

Massachusetts Agricultural Experiment Station

Department of Food Science

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference23 articles.

1. Biological effects of gum arabic: a review of some recent research;Ali;Food and Chemical Toxicology,2009

2. Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharides;Asker;Journal of Agricultural and Food Chemistry,2011

3. Modeling yeast spoilage in cold-filled ready-to-drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica;Battey;Applied and Environmental Microbiology,2002

4. Control of foodborne pathogens on ready-to-eat roast beef slurry by ɛ-polylysine;Chang;International Journal of Food Microbiology,2010

5. Interactions of a cationic antimicrobial (ɛ-polylysine) with an anionic biopolymer (pectin): an isothermal titration calorimetry, microelectrophoresis, and turbidity study;Chang;Journal of Agricultural and Food Chemistry,2011

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