The influence of pH, polyethylene glycol and polyacrylic acid on the stability of stem bromelain

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PURIFICATION, OPTIMIZATION OF ASSAY, AND STABILITY STUDIES OF DEXTRANSUCRASE ISOLATED FROMWeissella cibariaJAG8

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Interactions of formulation excipients with proteins in solution and in the dried state

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Bromelain from pineapple stem in alcoholic–acidic buffers for wine application

(2010) Ilaria Benucci et al.   FOOD CHEMISTRY

Chemical modification of stem bromelain with anhydride groups to enhance its stability and catalytic activity

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Use of reverse micellar systems for the extraction and purification of bromelain from pineapple wastes

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Liquid–liquid extraction of bromelain and polyphenol oxidase using aqueous two-phase system

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