Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Frank Hetzel"'
Publikováno v:
Microbial Cell Factories, Vol 23, Iss 1, Pp 1-17 (2024)
Abstract Background The β-galactosidase from Paenibacillus wynnii (β-gal-Pw) is a promising candidate for lactose hydrolysis in milk and dairy products, as it has a higher affinity for the substrate lactose (low K M value) compared to industrially
Externí odkaz:
https://doaj.org/article/00a68009a8b4422aa41081d14b176b4a
Publikováno v:
Microbial Cell Factories, Vol 19, Iss 1, Pp 1-13 (2020)
Abstract Background The secretory production of recombinant proteins in yeast simplifies isolation and purification but also faces possible complications due to the complexity of the secretory pathway. Therefore, correct folding, maturation and intra
Externí odkaz:
https://doaj.org/article/8853eac2834644e89558ab3533cd867f
Publikováno v:
Microbial Cell Factories
Microbial Cell Factories, Vol 19, Iss 1, Pp 1-13 (2020)
Microbial Cell Factories, Vol 19, Iss 1, Pp 1-13 (2020)
Background The secretory production of recombinant proteins in yeast simplifies isolation and purification but also faces possible complications due to the complexity of the secretory pathway. Therefore, correct folding, maturation and intracellular
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39132fdd7478071ec3ea20e45b831618
https://pubmed.ncbi.nlm.nih.gov/32393258
https://pubmed.ncbi.nlm.nih.gov/32393258
Dynamic Mechanical Freezing Points of Cosmetic O/W Emulsions and Their Stability at Low Temperatures
Publikováno v:
Applied Rheology, Vol 10, Iss 3, Pp 114-118 (2000)
To develop cosmetic products quickly and effectively, developers need reliable test methods for evaluating product stability. Phenomena that determine the stability of cosmetic emulsions include phase transitions taking place in the relevant applicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caba5767b3d6980aa72023476bfb4aa2
https://doaj.org/article/045db77e36fb413daaa6983942e99246
https://doaj.org/article/045db77e36fb413daaa6983942e99246
Publikováno v:
Applied Rheology, Vol 7, Iss 4, Pp 173-178 (1997)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45ffbc820f3fb6fb90f6cd6416865796
https://doi.org/10.2478/arh-1997-070408
https://doi.org/10.2478/arh-1997-070408