Characterization of Different Substituted Carboxymethyl Starch Microgels and Their Interactions with Lysozyme

• Bao Zhang,

  Affiliations The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China, School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Han Tao,

  Affiliation School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Benxi Wei,

  Affiliations The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China, School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Zhengyu Jin ,

  * E-mail: jinlab2008@yahoo.com (ZJ); yqtian@jiangnan.edu.cn (YQT)

  Affiliations The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China, School of Food Science and Technology, Jiangnan University, Wuxi, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China

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• Xueming Xu,

  Affiliations School of Food Science and Technology, Jiangnan University, Wuxi, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China

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• Yaoqi Tian

  * E-mail: jinlab2008@yahoo.com (ZJ); yqtian@jiangnan.edu.cn (YQT)

  Affiliation The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

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