pH-dependent electrostatic interactions between enzymes and nanoparticles in Pickering emulsions – Influence on activity and droplet size

Pickering emulsions (PE) are liquid-liquid systems that are stabilized by solid (nano)particles at the fluid interface. They offer higher stability, easier separation and lower toxicity compared to classical emulsions stabilized by surfactants. Common applications range from food science to drug del...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

Seiler, Maximilian [verfasserIn]

Stock, Sebastian [verfasserIn]

Drews, Anja [verfasserIn]

Format:

E-Artikel

Sprache:

Englisch

Erschienen:

2024

Schlagwörter:

Lipase

Pickering emulsions

Enzyme activity

Enzyme particle interaction

Übergeordnetes Werk:

Enthalten in: Journal of biotechnology - Amsterdam [u.a.] : Elsevier Science, 1984, 382, Seite 28-36

Übergeordnetes Werk:

volume:382 ; pages:28-36

DOI / URN:

10.1016/j.jbiotec.2024.01.006

Katalog-ID:

ELV067040993

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