Interaction of a Food-Grade Cationic Surfactant (Lauric Arginate) with Food-Grade Biopolymers (Pectin, Carrageenan, Xanthan, Alginate, Dextran, and Chitosan)-Reference-Cited by-同舟云学术

Interaction of a Food-Grade Cationic Surfactant (Lauric Arginate) with Food-Grade Biopolymers (Pectin, Carrageenan, Xanthan, Alginate, Dextran, and Chitosan)

Published:2010-08-04 Issue:17 Volume:58 Page:9770-9777
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bonnaud Marieange¹,Weiss Jochen²,McClements David J.¹

Affiliation:

1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003

2. Department of Food Structure and Functionality, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101309h

Reference15 articles.

1. Cellular effects of monohydrochloride of l-arginine, Nalpha-lauroyl ethylester (LAE) on exposure to Salmonella typhimurium and Staphylococcus aureus

2. Viability of Listeria monocytogenes on commercially-prepared hams surface treated with acidic calcium sulfate and lauric arginate and stored at 4°C

3. Benford, D.; Harrison, R.; Larsen, J.; DiNovi, M.Safety Evaluation of Certain Food Additives: Ethyl Lauroyl Arginate;World Health Organization:Geneva, Switzerland, 2009; pp30−85.

4. Toxicological and metabolic investigations of the safety of N-α-Lauroyl-l-arginine ethyl ester monohydrochloride (LAE)

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