Sodium alginate–guar gum composite beads as an efficient matrix for β-amylase immobilization: Optimization, characterization, and stability evaluation

Author:

Sijia Chen,Zhansong Zhang,Yuanyuan Sun,Zhongjiang Wang,Linyi Zhou,Jing Xu

Publication:

Innovative Food Science & Emerging Technologies

Publisher:

Elsevier

Date:

August 2026

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