Characterization of electrostatic interactions and complex...

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Food Research International 2019 / 11

Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutions

Muriel Mundo, Jorge L., Liu, Jinning, Tan, Yunbing, Zhou, Hualu, Zhang, Zipei, Julian McClements, David
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108781
Date:
November, 2019
File:
PDF, 1.31 MB
english, 2019
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