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Updated: Aug 5, 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

Introduction to the Field of Enzyme Immobilization and Stabilization

Michael J Moehlenbrock1, Shelley D Minteer2

  • 1Department of Chemistry, Saint Louis University, 3501 Laclede Ave, St. Louis, MO, 63103, USA.

Methods in Molecular Biology (Clifton, N.J.)
|July 16, 2026
PubMed

Keywords:
Cross-linkingEncapsulationEntrapmentEnzyme immobilizationEnzyme stabilization

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