Development of active antimicrobial poly (l-glutamic) acid-poly (l-lysine) packaging material to protect probiotic bacterium-Reference-Cited by-同舟云学术

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Development of active antimicrobial poly (l-glutamic) acid-poly (l-lysine) packaging material to protect probiotic bacterium

Published:2020-03 Issue: Volume:83 Page:106338
ISSN:0142-9418
Container-title:Polymer Testing
language:en
Short-container-title:Polymer Testing

Author:

Karimi Mozhdeh,Yazdi Farideh Tabatabaee,Mortazavi Seyed Ali,Shahabi-Ghahfarrokhi Iman,Chamani Jamshidkhan

Funder

Ferdowsi University of Mashhad

Publisher

Elsevier BV

Subject

Polymers and Plastics,Organic Chemistry

Reference79 articles.

1. Cost & Effect: Using Integrated Cost Systems to Drive Profitability and Performance;Kaplan,1998

2. Talc nanoparticles influence on thermoplastic corn starch film properties;López;Procedia Mater. Sci.,2015

3. Biodegradable polymers for food packaging: a review;Siracusa;Trends Food Sci. Technol.,2008

4. Denitrifying phosphorus removal: linking the process performance with the microbial community structure;Carvalho;Water Res.,2007

5. Development of ecofriendly bionanocomposite: whey protein isolate/pullulan films with nano-SiO2;Hassannia-Kolaee;Int. J. Biol. Macromol.,2016

Cited by 23 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. Incorporation of high molecular weight gamma-polyglutamic acid in maltodextrin-microencapsulated Bifidobacterium bifidum enhances resistance to simulated gastrointestinal fluids;Process Biochemistry;2023-10

2. The Effect of Temperature on the Volume Properties of L-Lysine in Aqueous and Aqueous Buffer Solutions;Russian Journal of Physical Chemistry A;2023-06

3. The Effect of Temperature on the Volume Properties of L-Lysine in Aqueous and Aqueous Buffer Solutions;Журнал физической химии;2023-06-01

4. Antimicrobial activity of gamma-poly (glutamic acid), a preservative coating for cherries;Colloids and Surfaces B: Biointerfaces;2023-05

5. Development of engineered probiotics with tailored functional properties and their application in food science;Food Science and Biotechnology;2023-02-26

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