β-Amylase Squirting Cucumber Between Immobilization, Kinetic Modeling and Application for Maltose Syrup Production
Author:
Publisher
Springer Science and Business Media LLC
Subject
Physical and Theoretical Chemistry,Environmental Chemistry,Chemistry (miscellaneous),Catalysis
Link
https://link.springer.com/content/pdf/10.1007/s42250-023-00833-x.pdf
Reference43 articles.
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3. Cheng W, Sun Y, Xia X, Yang L, Fan M, Li Y, Wang L, Qian H (2022) Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch. Food Hydrocolloids 124:107286
4. DiCosimo R, McAuliffe J, Poulose AJ, Bohlmann G (2013) Industrial use of immobilized enzymes. Chem Soc Rev 42:6437–6474
5. Dos Santos JCS, Bonazza HL, de Matos LJBL, Carneiro EA, Barbosa O, Fernandez-Lafuente R, Gonçalves LRB, de Sant’Ana HB, Santiago-Aguiar RS (2017) Immobilization of CALB on activated chitosan: Application to enzymatic synthesis in supercritical and near-critical carbon dioxide. Biotechnol Rep 14:16–26
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