| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398441 | Food Research International | 2013 | 4 Pages |
Abstract
⺠The release of lysozyme in crosslinked films was dependent on pH values of buffer. ⺠Genipin crosslinking retarded lysozyme release from gelatin films at pH 7.0. ⺠The release profiles of lysozyme could be described as a two-step biphasic process.
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Authors
Wen Ma, Chuan-He Tang, Shou-Wei Yin, Xiao-Quan Yang, Jun-Ru Qi,