Complex coacervation of food grade antimicrobial lauric arginate with lambda 
carrageenan

Nallamilli, Trivikram; Ketomaeki, Markus; Prozeller, Domenik; Mars, Julian; Morsbach, Svenja; Mezger, Markus; Vilgis, Thomas A.

doi:10.1016/j.crfs.2021.01.003

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Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan

Nallamilli, T., Ketomaeki, M., Prozeller, D., Mars, J., Morsbach, S., Mezger, M., et al. (2021). Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Current Research in Food Science, 4, 53-62. doi:10.1016/j.crfs.2021.01.003.

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Item Permalink: http://hdl.handle.net/21.11116/0000-0009-B495-3 Version Permalink: http://hdl.handle.net/21.11116/0000-0009-C280-A

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Creators:
Nallamilli, Trivikram¹, Author
Ketomaeki, Markus¹, Author
Prozeller, Domenik², Author
Mars, Julian³, Author
Morsbach, Svenja², Author
Mezger, Markus³, Author
Vilgis, Thomas A.¹, Author

Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287
2Dept. Landfester: Physical Chemistry of Polymers, MPI for Polymer Research, Max Planck Society, ou_1800288
3Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society, ou_1800286

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Language(s): eng - English

Dates: Published Online: 2021

Publication Status: Published online

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Identifiers: DOI: 10.1016/j.crfs.2021.01.003

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Title: Current Research in Food Science

Source Genre: Journal

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Publ. Info: Elsevier

Pages: - Volume / Issue: 4 Sequence Number: - Start / End Page: 53 - 62 Identifier: ISSN: 2665-9271
CoNE: https://pure.mpg.de/cone/journals/resource/2665-9271