Stabilization of starch-based microgel-lysozyme complexes using a layer-by-layer assembly technique

Food Chemistry

Volumn 214, Issue , 2017, Pages 213-217

  Zhang, Bao ^a   Pan, Yi ^a   Chen, Hanqing ^a   Liu, Tengfei ^a   Tao, Han ^b   Tian, Yaoqi ^b  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Chitosan; CMS; Layer by layer assembly; Starch based microgels

Indexed keywords

CHITIN; CHITOSAN; CURIUM; ENZYMES; IONIC STRENGTH; MULTILAYERS; POLYELECTROLYTES; STARCH; ZETA POTENTIAL;

CARBOXYMETHYL STARCH; CONFOCAL LASER SCANNING MICROSCOPY; INTESTINAL FLUID; LAYER-BY-LAYER ASSEMBLIES; LAYER-BY-LAYER ASSEMBLY TECHNIQUE; MICRO-GELS; POLYELECTROLYTE MULTILAYER; ZETA POTENTIAL MEASUREMENTS;

GELS;

CARBOXYMETHYL STARCH; CHITOSAN; LYSOZYME; POLYELECTROLYTE; STARCH; UNCLASSIFIED DRUG; GEL;

ARTICLE; BIOTECHNOLOGY; CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; CROSS LINKING; ENZYME RELEASE; GEL; IN VITRO STUDY; INTESTINE FLUID; IONIC STRENGTH; LAYER BY LAYER ASSEMBLY TECHNIQUE; MICROGEL; MOLECULAR STABILITY; MOLECULAR WEIGHT; PH; STOMACH JUICE; SURFACE PROPERTY; ZETA POTENTIAL; ANALOGS AND DERIVATIVES; CONFOCAL MICROSCOPY; METABOLISM; OSMOLARITY;

CHITOSAN; GELS; MICROSCOPY, CONFOCAL; MURAMIDASE; OSMOLAR CONCENTRATION; STARCH;

EID: 84978920049     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.076     Document Type: Article

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