Effect of substitution degree on carboxymethylcellulose interaction with lysozyme-Reference-Cited by-同舟云学术

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Effect of substitution degree on carboxymethylcellulose interaction with lysozyme

Published:2017-01 Issue: Volume:62 Page:222-229
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Zhenshun,Wang Yuntao,Pei Yaqiong,Xiong Wenfei,Xu Wei,Li Bin,Li Jing

Funder

National Science-technology Support Plan of China

Hubei Provincial Science-technology Supporting Plan of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

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

2. FTIR, ESI-MS, VT-NMR and SANS study of trehalose thermal stabilization of lysozyme;Barreca;International Journal of Biological Macromolecules,2014

3. Sustained release of 5-fluorouracil by incorporation into sodium carboxymethylcellulose sub-micron fibers;Cai;International Journal of Pharmaceutics,2011

4. In situ preparation of gold nanoparticle-loaded lysozyme–dextran nanogels and applications for cell imaging and drug delivery;Cai;Nanoscale,2013

5. Polysaccharides as stabilizers for the synthesis of magnetic nanoparticles;Chang;Carbohydrate Polymers,2011

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