Preparation and antibacterial properties of high-methoxy pectin oligosaccharide -nisin nanoparticles-Reference-Cited by-同舟云学术

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Preparation and antibacterial properties of high-methoxy pectin oligosaccharide -nisin nanoparticles

Published:2023-11 Issue: Volume:200 Page:112472
ISSN:0014-3057
Container-title:European Polymer Journal
language:en
Short-container-title:European Polymer Journal

Author:

Wang Xi,Qian Jun-qing,Yin Jun-lan,Gong Feng,Guo Hui

Funder

Science and Technology Program of Zhejiang Province

Publisher

Elsevier BV

Subject

Organic Chemistry,Polymers and Plastics,General Physics and Astronomy,Materials Chemistry

Reference44 articles.

1. Nisin biotechnological production and application: a review;de Arauz;Trends Food Sci. Tech.,2009

2. Using complexation for the microencapsulation of nisin in biopolymer matrices by spray-drying;Ben Amara;Food Chem.,2017

3. Novel biotechnological applications of bacteriocins: A review;Balciunas;Food Control,2013

4. Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet;Meral;LWT-Food Sci. Technol.,2019

5. Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses;Gharsallaoui;Crit. Rev. Food Sci. Nutr.,2016

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