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Protonation of the strong base methylamine CH3NH2 by carbonic acid H2CO3 in aqueous solution, HOCOOH···NH2CH3 → HOCOO–···+HNH2CH3, has been previously studied ( J. Phys. Chem. B 2016, 109, 2271−2280; ...

Phospholipase A1 were shown to improve foaming properties of skim milk and whey, implying that phospholipases can be useful tools for modifying the functionality of dairy products and ingredients. The ...

Casamino acid (CA) medium contained 0.13% yeast nitrogen base, 0.5% ammonium sulfate, 1% casamino acids, and 2% glucose or 2% glycerol. Uracil, adenine, and tryptophan were added to CA when necessary.