| 000 | 01111 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20250516194106.0 | ||
| 264 | 0 | _c20140821 | |
| 008 | 201408s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2013.12.024 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLopez-Pena, Cynthia Lyliam | |
| 245 | 0 | 0 |
_aOptimizing delivery systems for cationic biopolymers: competitive interactions of cationic polylysine with anionic κ-carrageenan and pectin. _h[electronic resource] |
| 260 |
_bFood chemistry _cJun 2014 |
||
| 300 |
_a9-14 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 |
_aAnions _xchemistry |
| 650 | 0 | 4 |
_aBiopolymers _xchemistry |
| 650 | 0 | 4 |
_aCarrageenan _xchemistry |
| 650 | 0 | 4 |
_aCations _xchemistry |
| 650 | 0 | 4 |
_aPectins _xchemistry |
| 650 | 0 | 4 |
_aPolylysine _xchemistry |
| 650 | 0 | 4 | _aStatic Electricity |
| 700 | 1 | _aMcClements, David Julian | |
| 773 | 0 |
_tFood chemistry _gvol. 153 _gp. 9-14 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2013.12.024 _zAvailable from publisher's website |
| 999 |
_c23511683 _d23511683 |
||