In recent years, enzyme immobilization has been presented as a powerful tool for the
improvement of enzyme properties such as stability and reusability. However, the type of …

Engineering enzymes with improved catalytic properties in non-natural environments have
been concerned with their diverse industrial and biotechnological applications …

Graphene-based nanomaterials have gained high research interest in different fields related
to proteins and thus are rapidly becoming the most widely investigated carbon-based …

Over the past few years, food waste has intensified much attention from the local public,
national and international organizations as well as a wider household territory due to …

D-Allulose is the C-3 epimer of D-fructose, and widely regarded as a promising substitute for
sucrose. It's an excellent low-calorie sweetener, with 70% sweetness of sucrose, 0.4 kcal/g …

D‐allulose is the C‐3 epimer of D‐fructose, which rarely exists in nature, and can be
biosynthesized from D‐fructose by the catalysis of D‐psicose 3‐epimerase. D‐allulose is …

Background With the features of safety, stabilization, and low/no calorie, natural sugar
substitutes have been widely used in food and beverage industries. Nevertheless, the low …

Addressing the critical issue of water pollution, this review article emphasizes the need to
remove hazardous dyes and phenolic compounds from wastewater. These pollutants pose …

Food processing generates byproduct and waste streams rich in lipids, carbohydrates, and
proteins, which contribute to its negative environmental impact. However, these compounds …

There is an increasing interest in using l-asparaginase in medical fields and food processing
industries. Enzyme immobilization is an attractive field to improve l-asparaginase activity …