Properties of epsilon‐polylysine·HCl/high‐methoxyl pectin polyelectrolyte complexes and their commercial application-Reference-Cited by-同舟云学术

Properties of epsilon‐polylysine·HCl/high‐methoxyl pectin polyelectrolyte complexes and their commercial application

Published:2019-11-19 Issue:2 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Lv Ji‐Min¹²,Meng Yue‐Cheng²^ORCID,Shi Yu‐Gang²,Li Yan‐Hua²,Chen Jie²,Sheng Fang²

Affiliation:

1. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou People’s Republic of China

2. School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China

Funder

Natural Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14320

Reference34 articles.

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3. ?-Poly-l-lysine and nisin A act synergistically against Gram-positive food-borne pathogens Bacillus cereus and Listeria monocytogenes

4. Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

5. Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin

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