Comparison of Physicochemical, Binding, and Antibacterial Properties of Chitosans Prepared without and with Deproteinization Process-Reference-Cited by-同舟云学术

Comparison of Physicochemical, Binding, and Antibacterial Properties of Chitosans Prepared without and with Deproteinization Process

Published:2003-11-20 Issue:26 Volume:51 Page:7659-7663
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

No Hong Kyoon¹,Lee Shin Ho¹,Park Na Young¹,Meyers Samuel P.¹

Affiliation:

1. Department of Food Science and Technology, Catholic University of Daegu, Hayang 712-702, South Korea, and Department of Food Science, Louisiana State University, Baton Rouge, Louisiana 70803

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030226w

Reference31 articles.

1. Muzzarelli, R. A. A.Chitin; Pergamon Press: Oxford, U.K., 1977.

2. Functional Properties of Chitin and Chitosan

3. Formation of spherical chitosan biocatalysts by ionotropic gelation

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