Preparation and Properties of Rhizopus oryzae Lipase Immobilized Using an Adsorption-Crosslinking Method-Reference-Cited by-同舟云学术

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Preparation and Properties of Rhizopus oryzae Lipase Immobilized Using an Adsorption-Crosslinking Method

Published:2016-04-15 Issue:8 Volume:19 Page:1776-1785
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Li Chun¹,Zhang Guofang¹,Liu Ning¹,Liu Libo¹

Affiliation:

1. Key Lab of Dairy Science, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin, Heilongjiang Province, China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Heilongjiang Province of China

‘The Twelfth Five-Year-Plan‘ in National Science and Technology for The Rural Development in China

the postdoctoral science-research developmental foundation of Heilongjiang province

Open Research Fund for Key Laboratory of Dairy Science, Ministry of Education in China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1107732

Reference27 articles.

1. Lipase catalysis in ionic liquids/supercritical carbon dioxide and its applications

2. Optimisation of lipase production by a mutant of Candida antarctica DSM-3855 using response surface methodology

3. Immobilized lipase-catalyzed production of structured lipids with eicosapentaenoic acid at specific positions

4. Immobilization of lipases by selective adsorption on hydrophobic supports

5. Immobilization of Lipases on Different Carriers and Their Use in Synthesis of Pentyl Isovalerates

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4. Preparation of Proline-Modified UIO−66 Nanomaterials and Investigation of Their Potential in Lipase Immobilization;Catalysts;2024-03-04

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