Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge

Published:2020-02 Issue: Volume:99 Page:105345
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Antonov Yurij A.,Zhuravleva Irina L.,Celus Miete,Kyomugasho Clare,Lombardo Salvatore,Thielemans Wim,Hendrickx Marc,Moldenaers Paula,Cardinaels Ruth

Funder

Soft Matter Rheology and Technology group

Research Foundation – Flanders

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference65 articles.

1. Complexation of pectins varying in overall charge with lysozyme in aqueous buffered solutions;Antonov;Food Hydrocolloids,2019

2. Effect of the structural features of pectins and alginates on their thermodynamic compatibility with gelatin in aqueous media;Antonov;Food Hydrocolloids,1996

3. Complexation of lysozyme with sodium caseinate and micellar casein in aqueous buffered solutions;Antonov;Food Hydrocolloids,2017

4. Specific effect of the linear charge density of the acid polysaccharide on thermal aggregation/disaggregation processes in complex carrageenan/lysozyme systems;Antonov;Food Hydrocolloids,2017

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

Cited by 9 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. New insights into protein–polysaccharide complex coacervation: Dynamics, molecular parameters, and applications;Aggregate;2023-10-25

2. Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups;Food Hydrocolloids;2023-05

3. Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction;Food Hydrocolloids;2022-12

4. Heteroprotein Complex Coacervate Based on β-Conglycinin and Lysozyme: Dynamic Protein Exchange, Thermodynamic Mechanism, and Lysozyme Activity;Journal of Agricultural and Food Chemistry;2021-07-09

5. Role of pectin in the current trends towards low-glycaemic food consumption;Food Research International;2021-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3