Preparation of SP/Lysozyme Composite Gel and the Inhibition of <i>Staphylococcus aureus</i>-Reference-Cited by-同舟云学术

Preparation of SP/Lysozyme Composite Gel and the Inhibition of Staphylococcus aureus

Published:2022-12-27 Issue:2 Volume:3 Page:310-317
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Wu Liang¹²,Yin Qi¹²,Nie Peng¹²,Wang Fei³,Gao Zhu³,Bai Xiaohui⁴,Wang Chuyan⁵,Luo Shuizhong¹²,Li Xingjiang¹²,Zheng Zhi¹²^ORCID

Affiliation:

1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China

2. The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China

3. Anhui Guoke Testing Technology Co., Ltd, Hefei 230036, China

4. College of Life and Environment Sciences, Huangshan University, Huangshan 245021, China

5. School of Biology, Food and Environment, Hefei University, Hefei 230601, China

Funder

Ministry of Science and Technology of the People's Republic of China

Central University Basic Research Fund of China

Key Scientific and Technological Project of Anhui Province of China

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00343

Reference56 articles.

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2. Optimal Combination of Soy, Buffalo, and Cow's Milk in Bioyogurt for Optimal Chemical, Nutritional, and Health Benefits

3. Soy Consumption and the Risk of Prostate Cancer: An Updated Systematic Review and Meta-Analysis

4. Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities

5. The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

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