Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips
Linshu Jiao(Nanjing Agricultural University), Fengxia Lü(Nanjing Agricultural University), Shir Reen Chia(University of Nottingham Malaysia Campus), Pau Loke Show(Khalifa University of Science and Technology), Yang Tao(Nanjing Agricultural University), Huibing Chi(Nanjing Agricultural University), Chong Zhang(Nanjing University of Information Science and Technology), Zhaoxin Lu(Nanjing Agricultural University)
Cited by 75
Related Papers
Microalgae: A potential alternative to health supplementation for humans
|Food Science and Human Wellness|2019|888
Enhanced solubility and stability of PEGylated liposomal paclitaxel: In vitro and in vivo evaluation
|International Journal of Pharmaceutics|2007|387
Potential utilization of bioproducts from microalgae for the quality enhancement of natural products
|Bioresource Technology|2020|387
Enhancement of Food Processes by Ultrasound: A Review
|Critical Reviews in Food Science and Nutrition|2013|325
Recent advances in the pretreatment of microalgal and lignocellulosic biomass: A comprehensive review
|Bioresource Technology|2019|293