S. S. Wang
Rutgers University
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Featured researches published by S. S. Wang.
Archive | 1974
S. S. Wang; Wolf R. Vieth; A. Constantinides
Usually the most important criterion in selecting the carrier material and process for enzyme immobilization is that of economy. Collagen was selected with this idea in mind, because hide pulp is priced in the range of
Journal of Food Science | 1971
S. S. Wang; Norman F. Haard; G. R. Dimarco
0.50 per lb. Employing this material, we have been investigating different approaches to achieve enzyme immobilization on collagen with the goal of developing simple and economical processes. We have reported the processes of impregnation of enzyme (1–7) into a preformed collagen membrane and electrocodeposition of enzyme codispersed with collagen to form a membrane complex on an electrode (8). As shown on the left side of Fig. 1, the process to be introduced here is a newly developed method of immobilization through direct macromolecular complexation.
Journal of Food Science | 1999
Y. Kim; S. S. Wang
Journal of Food Science | 1972
S. S. Wang; G. R. Dimarco
Journal of Food Science | 1994
Kit L. Yam; B.K. Gogoi; Mukund V. Karwe; S. S. Wang
Journal of Food Science | 1974
S. S. Wang; G. E. Gallili; Seymour G. Gilbert; J. G. Leeder
Journal of Food Science | 1980
K. R. Stauffer; J. G. Leeder; S. S. Wang
Journal of Food Science | 2001
Y. Kim; S. S. Wang
Journal of Food Science | 1975
S. C. Sharma; R. R. Wolfe; S. S. Wang
Journal of Food Processing and Preservation | 1995
B.K. Gogoi; S. S. Wang; Kit L. Yam