Recovery of lysozyme from aqueous solution by polyelectrolyte precipitation with sodium alginate-Reference-Cited by-同舟云学术

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Recovery of lysozyme from aqueous solution by polyelectrolyte precipitation with sodium alginate

Published:2019-05 Issue: Volume:90 Page:225-231
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sun Xin,Xiao Jun-Xia,Huang Guo-Qing

Funder

National Science Foundation of China

Key R&D Project

Major Program of Shandong Province Natural Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Physical characterisation of an alginate/lysozyme nano-laminate coating and its evaluation on ‘Coalho’ cheese shelf life;de;Food and Bioprocess Technology,2014

2. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-A review;Abeyrathne;Poultry Science,2013

3. pH-dependent complexation of lysozyme with low methoxyl (LM) pectin;Amara;Food Chemistry,2017

4. Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films;Amara;Food Research International,2016

5. Structural studies on the interaction of lysozyme with dextran sulfate;Antonov;Food Hydrocolloids,2015

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1. Coacervation and aggregation in lysozyme/alginate mixtures;Food Hydrocolloids;2024-11

2. Alginate binding enhances the structural stability and potentiates the lytic activity of bacteriophage endolysin's partially folded conformation;Archives of Biochemistry and Biophysics;2024-10

3. Alginate Binding Enhances the Structural Stability and Potentiates the Lytic Activity of Bacteriophage Endolysin's Partially Folded Conformation;2024

4. Design of molecularly imprinted nanocomposite membrane for selective separation of lysozyme based on double-faced self-assembly strategy;Separation and Purification Technology;2023-03

5. Association between Lysozyme and Carboxymethyl Konjac Glucomannan to Produce Dispersible Coacervates;Food Biophysics;2023-01-04

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