Effects of high hydrostatic pressure on Rhizopus chinensis lipase: II. Intermediate states during unfolding-Reference-Cited by-同舟云学术

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Effects of high hydrostatic pressure on Rhizopus chinensis lipase: II. Intermediate states during unfolding

Published:2018-02 Issue: Volume:45 Page:152-160
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Chen Gang,Miao Ming,Jiang Bo,Jin Jian,Campanella Osvaldo H.,Feng Biao

Funder

Specialized Research Fund for the Doctoral Program of Higher Education

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

1. More stable structure of wheat germ lipase at low pH than its native state;Ahmad;Biochimie,2010

2. Protein aggregation, particle formation, characterization & rheology;Amin;Current Opinion in Colloid & Interface Science,2014

3. Accurate secondary structure prediction and fold recognition for circular dichroism spectroscopy;András;Proceedings of the National Academy of Sciences,2015

4. Isolation and identification of the lipolytic and thermophilic fungus;Arima;Agricultural and Biological Chemistry,1972

5. Atomic Force Microscopy: A useful tool for evaluating aggregation of lipases;Baron;Microscopy and Microanalysis,2005

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