Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions

Pinus residue/pectin-based composite hydrogels for the immobilization of β-D-galactosidase

(2020) Mariana Aguiar Cargnin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fully physically crosslinked pectin-based hydrogel with high stretchability and toughness for biomedical application

(2020) Xiaojun Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Stability of β-D-galactosidase immobilized in polysaccharide-based hydrogels

(2020) Mariane Wolf et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Production of low-dosage lactose milk using lactase immobilised in hydrogel

(2019) Mariane Wolf et al.   INTERNATIONAL DAIRY JOURNAL

An overview on biological production of functional lactose derivatives

(2019) Yaqin Xiao et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Pectin/PEG food grade hydrogel blend for the targeted oral co-delivery of nutrients

(2019) Meenakshi Gautam et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Full-factorial central composite rotational design for the immobilization of lactase in natural polysaccharide-based hydrogels and hydrolysis of lactose

(2019) Mariane Wolf et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Electron beam irradiation synthesis of porous and non-porous pectin based hydrogels for a tetracycline drug delivery system

(2019) Reza Hafezi Moghaddam et al.   Materials Science & Engineering C-Materials for Biological Applications

Arabic gum-based composite hydrogels reinforced with eucalyptus and pinus residues for controlled phosphorus release

(2019) Alana G. de Souza et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Utilization of gum xanthan based superporous hydrogels for the effective removal of methyl violet from aqueous solution

(2019) Hemant Mittal et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Novel pectin based composite hydrogel derived from grapefruit peel for enhanced Cu(II) removal

(2019) Wei Zhang et al.   JOURNAL OF HAZARDOUS MATERIALS

Lactase (β-galactosidase) immobilization by complex formation: Impact of biopolymers on enzyme activity

(2018) Clitor J.F. Souza et al.   FOOD HYDROCOLLOIDS

Hydrolysis of lactose using β- d -galactosidase immobilized in a modified Arabic gum-based hydrogel for the production of lactose-free/low-lactose milk

(2018) Mariane Wolf et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Synthesis of photo-responsive chitosan-cinnamate for efficient entrapment of β-galactosidase enzyme

(2018) M. Monier et al.   REACTIVE & FUNCTIONAL POLYMERS

Silk fibroin-based hydrogels as a protective matrix for stabilization of enzymes against pH denaturation

(2018) Yueying Han et al.   Molecular Catalysis

Effect of metal ions present in milk on the structure and functional integrity of native and polyaniline chitosan nanocomposites bound β-galactosidase: A multi-spectroscopic approach

(2018) Maryam Khan et al.   FOOD CHEMISTRY

Immobilization of pectinases into calcium alginate microspheres for fruit juice application

(2018) Ziyu Deng et al.   FOOD HYDROCOLLOIDS

Lactase (β-galactosidase) encapsulation in hydrogel beads with controlled internal pH microenvironments: Impact of bead characteristics on enzyme activity

(2017) Zipei Zhang et al.   FOOD HYDROCOLLOIDS

Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity

(2016) Zipei Zhang et al.   FOOD CHEMISTRY

Treated calcium pectinate beads for the covalent immobilization of β- d -galactosidase

(2016) Marwa I. Wahba   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Immobilization and controlled release of β-galactosidase from chitosan-grafted hydrogels

(2015) Bruno R. Facin et al.   FOOD CHEMISTRY

Optimization of conditions for galactooligosaccharide synthesis during lactose hydrolysis by β-galactosidase from Kluyveromyces lactis (Lactozym 3000 L HP G)

(2007) Cristina Martínez-Villaluenga et al.   FOOD CHEMISTRY