Preparation of a novel mixed milk with nattokinase produced by Bacillus subtilis (natto)-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Preparation of a novel mixed milk with nattokinase produced by Bacillus subtilis (natto)

Published:2017-03-31 Issue:6 Volume:41 Page:e13284
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Nie Guangjun¹,Liu Ning¹,Zhang Erwei¹,Zhao Rui¹,Zhang Xiao¹,Zhu Xiangxiang¹,Li Hao¹,Nie Zhijie¹,Yue Wenjin¹

Affiliation:

1. College of biochemical engineering, Anhui polytechnic University; Wuhu Anhui 241000 China

Funder

Natural Science Foundation of Anhui Province

Key Project of Provincial Natural Science Research of Colleges and Universities in Anhui Province

National Training Programs of Innovation and Entrepreneurship for Undergraduates

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13284/fullpdf

Reference30 articles.

1. High-level Expression of nattokinase in Bacillus licheniformis by manipulating signal peptide and signal peptidase;Cai;Journal of Applied Microbiology,2016

2. Nattokinase: Production and application;Dabbagh;Applied Microbiology and Biotechnology,2014

3. Small peptides from enzymatic whey hydrolyzates increase dialyzable iron;la Hoz;International Dairy Journal,2014

4. Optimization of media composition for nattokinase production by Bacillus subtilis using response surface methodology;Deepak;Bioresource Technology,2008

5. Transport of nattokinase across the rat intestinal tract;Fujita;Biological and Pharmaceutical Bulletin,1995

Cited by 2 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. Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion;Food Chemistry;2024-10

2. Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications;Critical Reviews in Food Science and Nutrition;2023-06-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3