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Updated: Jun 21, 2026

Hydrophobic Salt-modified Nafion for Enzyme Immobilization and Stabilization
11:16

Hydrophobic Salt-modified Nafion for Enzyme Immobilization and Stabilization

Published on: July 11, 2012

A new surface for immobilizing and maintaining the function of enzymes in a freeze-dried state

Neil J Nosworthy1, David R McKenzie, Marcela M Bilek

  • 1Applied and Plasma Physics, School of Physics (A28), The University of Sydney, Sydney, NSW 2006, Australia. neiln@anatomy.usyd.edu.au

Biomacromolecules
|August 1, 2009
PubMed

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