Optimizing delivery systems for cationic biopolymers: Competitive interactions of cationic polylysine with anionic κ-carrageenan and pectin

Food Chemistry

Volumn 153, Issue , 2014, Pages 9-14

  Lopez Pena, Cynthia Lyliam ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antimicrobial; Carrageenan; Delivery system; Electrostatic interactions; Pectin; Polylysine

Indexed keywords

BIOPOLYMERS; COULOMB INTERACTIONS; ELECTROPHORESIS; MICROORGANISMS;

ANTIMICROBIAL; CARRAGEENANS; DELIVERY SYSTEMS; PECTIN; POLYLYSINE;

BIOMOLECULES;

BIOPOLYMER; CARRAGEENAN; PECTIN; POLYLYSINE;

ARTICLE; ELECTROPHORESIS; ISOTHERMAL TITRATION CALORIMETRY; MICROSCOPY; PROTEIN AGGREGATION; PROTEIN FUNCTION; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; STATIC ELECTRICITY; TURBIDITY;

ANTIMICROBIAL; CARRAGEENAN; DELIVERY SYSTEM; ELECTROSTATIC INTERACTIONS; PECTIN; POLYLYSINE;

ANIONS; BIOPOLYMERS; CARRAGEENAN; CATIONS; PECTINS; POLYLYSINE; STATIC ELECTRICITY;

EID: 84891502812     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.024     Document Type: Article

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