Synthesis and characterization of nanoparticles based on negatively charged xanthan gum and lysozyme

Food Research International

Volumn 71, Issue , 2015, Pages 83-90

  Xu, Wei ^a   Jin, Weiping ^a   Li, Zhenshun ^a   Liang, Hongshan ^a   Wang, Yuntao ^a   Shah, Bakht Ramin ^a   Li, Yan ^a   Li, Bin ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Alkalization; Lysozyme; Nanoparticle; Thermal treatment; Xanthan gum

Indexed keywords

ATOMIC FORCE MICROSCOPY; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; ENZYMES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; HEAT TREATMENT; HYDROPHOBICITY; NANOPARTICLES; PROTEINS; SCANNING ELECTRON MICROSCOPY; SYNTHESIS (CHEMICAL); X RAY PHOTOELECTRON SPECTROSCOPY;

ALKALIZATION; HYDROPHOBIC REGIONS; NATURAL STRUCTURES; PHYSICAL INTERACTIONS; PREPARATION CONDITIONS; RHEOLOGICAL ANALYSIS; SPHERICAL MORPHOLOGIES; SYNTHESIS AND CHARACTERIZATIONS;

XANTHAN GUM;

EID: 84928333410     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.02.007     Document Type: Article

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