Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles.

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第一作者： Wei,Xu

第一单位： College of Life Science, Xinyang Normal University, Xinyang 464000, China; Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang 464000, China. Electronic address: toxuwei1986@163.com.

作者： Wei,Xu ^[1] ; Weiping,Jin ^[2] ; Kunling,Huang ^[3] ; Lu,Huang ^[3] ; Yucui,Lou ^[3] ; Juan,Li ^[3] ; Xinfang,Liu ^[3] ; Bin,Li ^[4]

作者单位： College of Life Science, Xinyang Normal University, Xinyang 464000, China; Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang 464000, China. Electronic address: toxuwei1986@163.com. ^[1] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. ^[2] College of Life Science, Xinyang Normal University, Xinyang 464000, China. ^[3] College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China. Electronic address: libinfood@mail.hzau.edu.cn. ^[4]

关键词 Adsorption kinetics Lysozyme Nanoparticles Pickering emulsion Xanthan gum

主题词吸附(Adsorption);胞壁质酶(Muramidase);纳米粒子(Nanoparticles);多糖类, 细菌(Polysaccharides, Bacterial);表面特性(Surface Properties)

DOI 10.1016/j.ijbiomac.2018.05.187

PMID 29842955

发布时间 2018-12-11

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准确一般字义偏差语意偏离译文作用小提交