Sucrose-mediated heat-stiffening microemulsion-based gel for enzyme entrapment and catalysis
Formation of a thermo-stiffening microemulsion-based-gel showing the nanoconfinement effect of carbohydrates as an efficient batch bioreactor for entrapped enzymes has been reported.
1988 ◽
2015 ◽
Vol 8
(3)
◽
pp. 2972-2978
Keyword(s):
2010 ◽
Vol 20
(4)
◽
pp. 619-628
◽
Keyword(s):
Keyword(s):
Keyword(s):
2018 ◽
Vol 90
(2)
◽
pp. 122-128
◽
Keyword(s):
2011 ◽
Vol 1
(3)
◽
pp. 179-184
◽