Layer by Layer Assembly of a Biocatalytic Packaging Film: Lactase covalently Bound to Low-Density Polyethylene

Biomolecule immobilization techniques for bioactive paper fabrication

(2012) Fanzhi Kong et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Enzymes on material surfaces

(2012) Joey N. Talbert et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Immobilization of glucose oxidase in electrospun nanofibrous membranes for food preservation

(2012) Ling Ge et al.   FOOD CONTROL

Development of an Iron Chelating Polyethylene Film for Active Packaging Applications

(2012) Fang Tian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of polyethylene glycol tether size and chemistry on the attachment of lactase to polyethylene films

(2012) Kurt W. Mahoney et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Topographical and chemical characterization of polymer surfaces modified by physical and chemical processes

(2011) Jeffrey A. Barish et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Immobilization of Kluyveromyces lactis β galactosidase on concanavalin A layered aluminium oxide nanoparticles—Its future aspects in biosensor applications

(2011) Shakeel Ahmed Ansari et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Activity, conformation and thermal stability of laccase and glucose oxidase in poly(ethyleneimine) microcapsules for immobilization in paper

(2011) Yufen Zhang et al.   PROCESS BIOCHEMISTRY

COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES

(2009) GAEWALIN OUPADISSAKOON et al.   JOURNAL OF SENSORY STUDIES

Sensory characteristics of commercial lactose-free milks manufactured in the United States

(2009) Koushik Adhikari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hydrolysis of milk/whey lactose by β galactosidase: A comparative study of stirred batch process and packed bed reactor prepared with calcium alginate entrapped enzyme

(2008) Toshiba Haider et al.   CHEMICAL ENGINEERING AND PROCESSING

Perspectives for biocatalysts in food packaging

(2007) A FERNANDEZ et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY