Surface charge engineering improves the alkaline resistance of Pseudoalteromonas tetraodonis κ-carrageenase for application in hydrolysis of κ-carrageenan industrial waste residues

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 1 July 2026

Source: Food Research International, Volume 235

Author(s): Yu Su, Qingsong Hu, Zuman Dou, Tao Hong, Mingjing Zheng, Zhipeng Li, Lijun Li, Zedong Jiang, Hui Ni, Yanbing Zhu

Publication date: 1 July 2026Source: Food Research International, Volume 235Author(s): Yu Su, Qingsong Hu, Zuman Dou, Tao Hong, Mingjing Zheng, Zhipeng Li, Lijun Li, Zedong Jiang, Hui Ni, Yanbing Zhu Read More

Related posts:

Default ThumbnailLactiplantibacillus plantarum fermentation improves the flavor of Eucheuma cottonii and its transformation mechanism Default ThumbnailPhysicochemical, rheological, and in vitro digestion-fermentation characteristics of κ-carrageenan from Eucheuma spp.: Effects of molecular weight and links to intestinal inflammation Default ThumbnailImpact of ultra-high pressure assisted alkaline extraction on properties and structural characteristics of carrageenan Default ThumbnailEffects of different red algal polysaccharides on the simulated digestive fermentation of fish balls in vitro Default ThumbnailThe mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure Default ThumbnailEffects of simulated food processing stresses on antibiotic resistance in Salmonella Typhimurium