Matryoshka enzyme encapsulation: Development of zymoactive hydrogel particles with efficient lactose hydrolysis capability.-Reference-Cited by-同舟云学术

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Matryoshka enzyme encapsulation: Development of zymoactive hydrogel particles with efficient lactose hydrolysis capability.

Published:2019-11 Issue: Volume:96 Page:171-177
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fabra María José,Pérez-Bassart Zaida,Talens-Perales David,Martínez-Sanz Marta,López-Rubio Amparo,Marín-Navarro Julia,Polaina Julio

Funder

Spain's 'Secretaría de Estado de Investigación, Desarrollo e Innovación'

Spanish Ministerio de Economia

Industria y Competitividad

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Lactose, the milk sugar from a biotechnological perspective;Adam;Critical Reviews in Food Science and Nutrition,2004

2. A new generation approach in enzyme immobilization: Organic-inorganic hybrid nanoflowers with enhanced catalytic activity and stability;Altinkaynak;Enzyme and Microbial Technology,2016

3. Microbial cell encapsulation as a strategy for the maintenance of stock cultures;Bassani;LWT- Food Science and Technology,2019

4. Approximations leading to a unified exponential power-law approach to small-angle scattering;Beaucage;Journal of Applied Crystallography,1995

5. Small-angle scattering from polymeric mass fractals of arbitrary mass-fractal dimension;Beaucage;Journal of Applied Crystallography,1996

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3. Electrohydrodynamic processing of phycocolloids for food-related applications: Recent advances and future prospects;Trends in Food Science & Technology;2022-07

4. Alginate: Enhancement Strategies for Advanced Applications;International Journal of Molecular Sciences;2022-04-19

5. Recent Advances of Macromolecular Hydrogels for Enzyme Immobilization in the Food Products;Advanced Pharmaceutical Bulletin;2021-07-04

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