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Effects of high hydrostatic pressure or hydrophobic modification on thermal stability of xanthine oxidase

  • Published:2017-08 Issue: Volume:103 Page:18-24
  • ISSN:0141-0229
  • Container-title:Enzyme and Microbial Technology
  • language:en
  • Short-container-title:Enzyme and Microbial Technology

Author:

Halalipour Ali,Duff Michael R.,Howell Elizabeth E.,Reyes-De-Corcuera José I.

Funder

National Institute of Food and Agriculture, U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Cited by 15 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Stabilization of galactose oxidase by high hydrostatic pressure: Insights on the role of cavities size;Biotechnology and Bioengineering;2024-04-22

2. Enzymes at high hydrostatic pressure;Improving and Tailoring Enzymes for Food Quality and Functionality;2024

3. A termiticidal and high denaturation-resistant lectin from Moringa oleifera seed cake;Journal of Natural Pesticide Research;2023-09

4. Effects of high-pressure processing on enzyme activity in milk and dairy products;Effect of High-Pressure Technologies on Enzymes;2023

5. Effects of high pressure on protein stability, structure, and function—Theory and applications;Effect of High-Pressure Technologies on Enzymes;2023
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