The Antibacterial Activity and Pickering Emulsion Stabilizing Effect of a Novel Peptide, SA6, Isolated from Salt-Fermented Penaeus vannamei

[1] Ahmed R(2021)Pickering emulsions based on the pH-responsive assembly of food-grade chitosan ACS Omega 6 17915-17922

[2] Wang M(2019)Design, synthesis, and nanostructure-dependent antibacterial activity of cationic peptide amphiphiles ACS Applied Materials & Interfaces 11 2790-2801

[3] Qi Z(2021)Characterization of soybean protein isolate-food polyphenol interaction via virtual screening and experimental studies Foods 10 2813-1565

[4] Hira NUA(2020)Changes in the microbial content and quality attributes of carrot juice treated by a combination of ultrasound and Nisin during storage Food and Bioprocess Technology 13 1556-34

[5] Jiang J(2021)Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: improvements to the thermal stability of chlorophyll Food Hydrocolloids 113 106465-1832

[6] Zhang H(2021)Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol Food Chemistry 334 127594-97

[7] Iqbal S(2013)Emulsions stabilized with solid nanoparticles: Pickering emulsions Colloids and Surfaces a: Physicochemical and Engineering Aspects 439 23-2586

[8] Wang J(2018)Impact of particle size and polydispersity index on the clinical applications of lipidic nanocarrier systems Pharmaceutics 10 57-2283

[9] Stuart MAC(2020)Natural extract of Food and Bioprocess Technology 13 1817-783

[10] Guo X(2019) leaves promoting control of Food and Bioprocess Technology 12 88-1992

[1] Ahmed R(2021)Pickering emulsions based on the pH-responsive assembly of food-grade chitosan ACS Omega 6 17915-17922

[2] Wang M(2019)Design, synthesis, and nanostructure-dependent antibacterial activity of cationic peptide amphiphiles ACS Applied Materials & Interfaces 11 2790-2801

[3] Qi Z(2021)Characterization of soybean protein isolate-food polyphenol interaction via virtual screening and experimental studies Foods 10 2813-1565

[4] Hira NUA(2020)Changes in the microbial content and quality attributes of carrot juice treated by a combination of ultrasound and Nisin during storage Food and Bioprocess Technology 13 1556-34

[5] Jiang J(2021)Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: improvements to the thermal stability of chlorophyll Food Hydrocolloids 113 106465-1832

[6] Zhang H(2021)Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol Food Chemistry 334 127594-97

[7] Iqbal S(2013)Emulsions stabilized with solid nanoparticles: Pickering emulsions Colloids and Surfaces a: Physicochemical and Engineering Aspects 439 23-2586

[8] Wang J(2018)Impact of particle size and polydispersity index on the clinical applications of lipidic nanocarrier systems Pharmaceutics 10 57-2283

[9] Stuart MAC(2020)Natural extract of Food and Bioprocess Technology 13 1817-783

[10] Guo X(2019) leaves promoting control of Food and Bioprocess Technology 12 88-1992