Effect of Chitosan Degradation on Its Interaction with β-Lactoglobulin-Reference-Cited by-同舟云学术

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Effect of Chitosan Degradation on Its Interaction with β-Lactoglobulin

Published:2011-02-21 Issue:4 Volume:12 Page:1015-1023
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Souza Hiléia K. S.¹²,Gonçalves Maria do Pilar¹,Gómez Javier²

Affiliation:

1. REQUIMTE, Chemical Engineering Department, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

2. IBMC, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Avda. de la Universidad s/n, 03002 - Elche, Spain

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm101356g

Reference45 articles.

1. Protein–polysaccharide complexes and coacervates

2. Whey Processing, Functionality and Health Benefits

3. Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study

4. beta-Lactoglobulin - a three-dimensional perspective

5. The Circular Dichroism of Variants of β-Lactoglobulin

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2. Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan;International Journal of Biological Macromolecules;2024-02

3. New insights into protein–polysaccharide complex coacervation: Dynamics, molecular parameters, and applications;Aggregate;2023-10-25

4. Energetics and mechanism of complexation between β-lactoglobulin and oligochitosan;Food Hydrocolloids;2023-01

5. Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate: A morphology, spectroscopy, and thermodynamics study;Food Chemistry: X;2022-10

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