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Journal Article

Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan

MPS-Authors
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Nallamilli,  Trivikram
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Ketomaeki,  Markus
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Prozeller,  Domenik
Dept. Landfester: Physical Chemistry of Polymers, MPI for Polymer Research, Max Planck Society;

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Mars,  Julian
Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society;

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Morsbach,  Svenja
Dept. Landfester: Physical Chemistry of Polymers, MPI for Polymer Research, Max Planck Society;

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Mezger,  Markus
Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society;

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Vilgis,  Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Fulltext (public)

2022-01-Elsevier.pdf
(Publisher version), 3MB

Supplementary Material (public)
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Citation

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.


Cite as: http://hdl.handle.net/21.11116/0000-0009-B495-3
Abstract
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