Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films-Reference-Cited by-同舟云学术

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Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films

Published:2016-12 Issue: Volume:61 Page:877-886
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ozer Bahar Basak Peksen,Uz Metin,Oymaci Pelin,Altinkaya Sacide Alsoy

Funder

The Scientific and Technical Research Council of Turkey

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Review of antimicrobial food packaging;Appendini;Innovative Food Science & Emerging Technologies,2002

2. Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles;Bao;Journal of the Science of Food and Agriculture,2009

3. Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging;Barbiroli;Food Control,2012

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

5. Properties of lysozyme/Arthrospira platensis (Spirulina) protein complexes for antimicrobial edible food packaging;Benelhadj;Algal Research,2016

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