Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers:evidence for its bacteriostatic mechanism-Reference-Cited by-同舟云学术

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Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers:evidence for its bacteriostatic mechanism

Published:2020-01 Issue: Volume:98 Page:105263
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Lechuan,Li Lisha,Xu Nuo,Sun Weiqing,Ding Baomiao,Xu Wei,Li Zhenshun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Niosome-loaded cold-set whey protein hydrogels;Abaee;Food Chemistry,2016

2. Lysozyme interaction with negatively charged lipid bilayers: Protein aggregation and membrane fusion;Al Kayal;Soft Matter,2012

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

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

5. Impact of Y(3+)-ions on the structure and phase behavior of phospholipid model membranes;Bornemann;Physical Chemistry Chemical Physics,2019

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3. Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review;Food Research International;2024-04

4. Development of Novel Nanocarriers by Ultrasound and Ethanol-Assisted Soy Protein Isolate: Enhancing the Resistance of Lutein to Environmental Stress;Journal of Agricultural and Food Chemistry;2024-03-06

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