Effect of chitosan conjugation on the functional properties and bactericidal activity of gluten peptides

Author： Babiker E.E.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.79, Iss.3, 2002-11, pp. : 367-372

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Emulsifying properties and bactericidal action of chitosan-lysozyme conjugates

By Song Y.   Babiker E.E.   Usui M.   Saito A.   Kato A.  

Food Research International, Vol. 35, Iss. 5, 2002-01 ,pp. : 459-466

Elsevier

Access to resources Recommend Favorite

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

By Schoenlechner Regine  

Plant Foods for Human Nutrition, Vol. 65, Iss. 4, 2010-12 ,pp. : 339-349

Springer Publishing Company

Access to resources Recommend Favorite

Bactericidal activity of herbal extracts

By Thuille Nikolaus   Fille Manfred   Nagl Markus  

International Journal of Hygiene and Environmental Health, Vol. 206, Iss. 3, 2003-06 ,pp. : 217-221

Urban & Fischer

Access to resources Recommend Favorite

Effect of adjuvants in the isotypes and bactericidal activity of antibodies against the transferrin-binding proteins of Neisseria meningitidis

By Gomez J.A.   Hernandez E.   Criado M.T.   Ferreiros C.M.  

Vaccine, Vol. 16, Iss. 17, 1998-10 ,pp. : 1633-1639

Elsevier

Access to resources Recommend Favorite

Improvement of functional properties of -lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction

By Aoki T.   Kitahata K.   Fukumoto T.   Sugimoto Y.   Ibrahim H.R.   Kimura T.   Kato Y.   Matsuda T.  

Food Research International, Vol. 30, Iss. 6, 1997-07 ,pp. : 401-406

Elsevier

Access to resources Recommend Favorite