116200 ⎘
Hydrolases acting on ester bonds (3.1); Carboxylic ester hydrolases (3.1.1) Phospholipase A1 (3.1.1.32)
SIMULTANEOUS GENE EDITING AND HAPLOID INDUCTION
#2PROCESS FOR REUSING LYSO-GUM, USED IN THE PRETREATMENT OF DEGUMMED PLANT OILS FOR SUBSEQUENT ENZYMATIC TREATMENT AND BIODIESEL TRANSESTERIFICATION
#3IMMOBILIZED ENZYME FIBER REACTOR AND OIL REFINING USING THE SAME
#4ENZYMATIC TREATMENT OF FEEDSTOCK FOR HVO PRODUCTION
#5ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD
#6Process for Preparing a Plant-Based Fermented Dairy Alternative
#7Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Comprising Lipase
#8GENETIC MEANS TO INCREASE NEUTRAL OIL IN VEGETATIVE TISSUES OF PLANTS BY CONDITIONAL INDUCTION OF MEMBRANE LIPID HYDROLYSIS
#9METHODS AND COMPOSITIONS FOR TREATING AND PREVENTING DAMAGE TO SKIN
#10REDUCTION OF MICROBIAL CONTAMINATION IN DAIRY PRODUCTS BY PHOSPHOLIPASE
#11Process for enzymatic oil degumming
#12Enzymatic modification of wheat phospholipids in bakery applications
#13Enzymatic modification of phospholipids in food
#14FERMENTED MILK PRODUCT AND PREPARATION THEREOF USING PHOSPHOLIPASE
#15Enhanced lipid biosynthesis via engineered plastid lipases
#16SIMULTANEOUS GENE EDITING AND HAPLOID INDUCTION
#17Reduction of Phospholipids in Phospholipid-Containing Oil Material
#18Bakery products
#19COMPOSITIONS FOR BAKED PRODUCTS CONTAINING LIPOLYTIC ENZYMES AND USES THEREOF
#20Baking lipase and methods of use
#21IMPROVED ENZYMATIC MODIFICATION OF WHEAT PHOSPHOLIPIDS IN BAKERY APPLICATIONS
#22Uses of ether phospholipids in treating diseases
#23Simultaneous gene editing and haploid induction
#24Cake batters
#25COMPOSITION FOR THE ENZYMATIC DEGUMMING OF OIL
#26Strain secreting fatty acids by phospholipase and method for producing fatty acids using it
#27Gene from tidal flat metagenome and a novel protein displaying both phospholipase and lipase activities
#28Cloning, expression and use of acid phospholipases
#29Composition for enzymatic oil degumming
#30Preparation of dough or baked products
#31Generation of triacylglycerols
#32Enzymatic Pretreatment For Making Dried Fruits
#33Cloning, expression and use of acid phospholipases
#34Variant lipolytic enzymes and methods for expression thereof
#35Preparation of Dough or Baked Products
#36PREPARATION OF DOUGH OR BAKED PRODUCT
#37Method of using lipid acyltransferase
#38Method of preparing a cake using phospholipase
#39Lipolytic enzyme variants
#40Generation of triacylglycerols from gums
#41Emulsification-free degumming of oil
#42Microorganism, lipid-modifying agent, and the method of manufacturing 2-acyl lysophospholipids
#43VARIANT LIPOLYTIC ENZYMES
#44Lipolytic enzymes variants
#45Process for Producing Cheese
#46Production of Starchy Food Products
#47Method
#48Process for producing cheese
#49Process for Producing Cheese
#50PREPARATION OF DOUGH OR BAKED PRODUCTS
#51Novel lipase
#52Method of using lipid acyltransferase
#53Method of using lipid acyltransferase
#54Phospholipase variants
#55Variant lipolytic enzymes
#56Method of using lipid acyltransferase
#57Method
#58Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes
#59Process for producing cheese