Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides

Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents

(2016) Chantal Maury et al.   FOOD HYDROCOLLOIDS

Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream

(2016) Zhao Long et al.   FOOD HYDROCOLLOIDS

Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

(2016) Long Bai et al.   FOOD HYDROCOLLOIDS

Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

(2016) Mitie S. Sadahira et al.   FOOD HYDROCOLLOIDS

Properties of lysozyme/Arthrospira platensis (Spirulina) protein complexes for antimicrobial edible food packaging

(2016) Sonda Benelhadj et al.   Algal Research-Biomass Biofuels and Bioproducts

Stability and the rheological properties of concentrated emulsions containing gelatin–κ-carrageenan polyelectrolyte complexes

(2015) Svetlana Derkach et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Investigating the effects of plasma pretreatment on the formation of ordered aggregates of lysozyme

(2015) Chih-Kai Chang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

(2015) Wei Xu et al.   FOOD RESEARCH INTERNATIONAL

Investigation the activity and stability of lysozyme on presence of magnetic nanoparticles

(2015) B. Shareghi et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Competitive adsorption of lysozyme and myoglobin on mesostructured cellular foam silica

(2015) Amina Darwish et al.   MICROPOROUS AND MESOPOROUS MATERIALS

Protein-Polysaccharide Interactions to Alter Texture

(2015) Fred van de Velde et al.   Annual Review of Food Science and Technology

Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme

(2014) Wei Xu et al.   FOOD RESEARCH INTERNATIONAL

Structural and Thermal Stability of β-Lactoglobulin as a Result of Interacting with Sugar Beet Pectin

(2014) Phoebe X. Qi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proton-Coupled Protein Binding: Controlling Lysozyme/Poly(acrylic acid) Interactions with pH

(2014) Ananta Ghimire et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Towards increasing chemical and thermal stability of lysozyme with a simulated honey sugar cocktail

(2014) Yin How Wong et al.   RSC Advances

Tunable self-assembly of nanogels into superstructures with controlled organization

(2014) Wei Xu et al.   RSC Advances

Interactions of lead (II) acetate with the enzyme lysozyme: A spectroscopic investigation

(2013) Hao Zhang et al.   JOURNAL OF LUMINESCENCE

Complex coacervation of soybean protein isolate and chitosan

(2012) Guo-Qing Huang et al.   FOOD CHEMISTRY

Interaction between lysozyme and procyanidin: Multilevel structural nature and effect of carbohydrates

(2012) Miao Liang et al.   FOOD CHEMISTRY

Lysozyme interaction with negatively charged lipid bilayers: protein aggregation and membrane fusion

(2012) Tamer Al Kayal et al.   Soft Matter

Effect of Chitosan Degradation on Its Interaction with β-Lactoglobulin

(2011) Hiléia K. S. Souza et al.   BIOMACROMOLECULES

Investigation on the interactions of silymarin to bovine serum albumin and lysozyme by fluorescence and absorbance

(2011) Bo Pang et al.   JOURNAL OF LUMINESCENCE

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE