TY  - JOUR
AU  - Drvenica, Ivana
AU  - Stančić, Ana
AU  - Kalušević, Ana
AU  - Marković, Smilja
AU  - Maksimović, Jelena Dragišić
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ilić, Vesna
PY  - 2019
UR  - https://www.shd-pub.org.rs/index.php/JSCS/article/view/8197
UR  - https://dais.sanu.ac.rs/123456789/6908
AB  - Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray- and freeze-drying (without maltose: Hb; with maltose: HbM) were inves­tigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissol­ving back into solution. After two-year storage at room temperature (20±5 °C) in solid forms, protected from moisture and light, rehydrated spray- and freeze-dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze-dried HbM, but their agglomerates in Hb samples. UV–Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an inc­reased level of methemoglobin was detected. The results confirmed the stabil­izing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.
PB  - Belgrade : Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin
SP  - 1105
EP  - 1117
VL  - 84
IS  - 10
DO  - 10.2298/JSC190513067D
UR  - https://hdl.handle.net/21.15107/rcub_dais_6908
ER  - 

@article{
author = "Drvenica, Ivana and Stančić, Ana and Kalušević, Ana and Marković, Smilja and Maksimović, Jelena Dragišić and Nedović, Viktor and Bugarski, Branko and Ilić, Vesna",
year = "2019",
abstract = "Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray- and freeze-drying (without maltose: Hb; with maltose: HbM) were inves­tigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissol­ving back into solution. After two-year storage at room temperature (20±5 °C) in solid forms, protected from moisture and light, rehydrated spray- and freeze-dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze-dried HbM, but their agglomerates in Hb samples. UV–Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an inc­reased level of methemoglobin was detected. The results confirmed the stabil­izing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin",
pages = "1105-1117",
volume = "84",
number = "10",
doi = "10.2298/JSC190513067D",
url = "https://hdl.handle.net/21.15107/rcub_dais_6908"
}

Drvenica, I., Stančić, A., Kalušević, A., Marković, S., Maksimović, J. D., Nedović, V., Bugarski, B.,& Ilić, V.. (2019). Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in Journal of the Serbian Chemical Society
Belgrade : Serbian Chemical Society., 84(10), 1105-1117.
https://doi.org/10.2298/JSC190513067D
https://hdl.handle.net/21.15107/rcub_dais_6908

Drvenica I, Stančić A, Kalušević A, Marković S, Maksimović JD, Nedović V, Bugarski B, Ilić V. Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in Journal of the Serbian Chemical Society. 2019;84(10):1105-1117.
doi:10.2298/JSC190513067D
https://hdl.handle.net/21.15107/rcub_dais_6908 .

Drvenica, Ivana, Stančić, Ana, Kalušević, Ana, Marković, Smilja, Maksimović, Jelena Dragišić, Nedović, Viktor, Bugarski, Branko, Ilić, Vesna, "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin" in Journal of the Serbian Chemical Society, 84, no. 10 (2019):1105-1117,
https://doi.org/10.2298/JSC190513067D .,
https://hdl.handle.net/21.15107/rcub_dais_6908 .

TY  - JOUR
AU  - Radovanović, Mirjana N.
AU  - Nikolić, Milan P.
AU  - Đurović, Vesna M.
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica M.
AU  - Grgur, Branimir
AU  - Knežević Jugović, Zorica
PY  - 2018
UR  - https://dais.sanu.ac.rs/123456789/3749
AB  - Magnetic particles (MAG), obtained by standard procedure of coprecipitation of Fe2+ and Fe3+ in an excess of ammonia, and polyaniline modified magnetic particles MAG-PANI were used as carriers for immobilization of α-amylase from Bacillus licheniformis. The formation of a polyaniline layer (PANI) on MAG particles was achieved by chemical polymerization of aniline. Immobilization was carried out by adsorption, as a simple, inexpensive and fast method that allows retention of a large portion of the initial activity of the immobilized enzyme. FTIR spectroscopy was used to characterize the obtained particles and to confirm changes dueto formation of a PANI layer and conjugation of α-amylase on the particle surfaces. Particle size distribution was bimodal and three-modal for MAG and MAG-PANI, respectively. Appearance of a fraction of smaller MAG-PANI particles than MAG particles could be attributed to the formation of PANI particles without the MAG core. Measured values of Zeta potential for MAG-PANI were higher as compared to MAG indicating stabilization of particles in the presence of PANI. Relevant kinetic parameters for immobilized enzyme were determined from the Hanes plot. The apparent Km constant was 1.91 and 1.48 g L–1 for MAG-A and MAG-PANI-A, respectively, while Vm was 0.19 g L–1 min–1 for MAG and 0.32 g L–1 min–1 for MAG-PANI. The obtained values of Km indicated that modification of MAG by PANI enhanced kinetic properties of the immobilized enzyme. Moreover, the modification of MAG by PANI showed the increase in both pH and thermal stabilities of the immobilized enzyme. Studies of the operational activity of the immobilized enzyme on MAG-PANI have shown that 98.8% of starch was hydro-lyzed over 20.0 min. In the first cycle in the packed bed reactor operated in a recycling mode, but approximately five times longer period was required to hyd-rolyze 93.5 of starch in the fifth cycle. In the continuous packed bed reactor without recycling, the degree of starch hydrolysis was not changed significantly during 4 h and was 88.8±1.6%, whereas the half-life of the biocatalyst was 6.2 h. Although coating MAG particles with a polyaniline offers many advantages, the main disadvantage is possible appearance of residues of aniline monomers and dimmers. The potential toxicity of these residues requires precise composition analysis of the product of starch hydrolysis catalyzed by α-amylase adsorbed onto MAG-PANI. © 2018, Association of Chemists and Chemical Engineers of Serbia. All rights reserved.
PB  - Belgrade : Association of Chemists and Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Polyaniline stabilization of magnetic particles and immobilization of α-amylase
SP  - 1
EP  - 12
VL  - 72
IS  - 1
DO  - 10.2298/HEMIND161213016R
UR  - https://hdl.handle.net/21.15107/rcub_dais_3749
ER  - 

@article{
author = "Radovanović, Mirjana N. and Nikolić, Milan P. and Đurović, Vesna M. and Jugović, Branimir and Gvozdenović, Milica M. and Grgur, Branimir and Knežević Jugović, Zorica",
year = "2018",
abstract = "Magnetic particles (MAG), obtained by standard procedure of coprecipitation of Fe2+ and Fe3+ in an excess of ammonia, and polyaniline modified magnetic particles MAG-PANI were used as carriers for immobilization of α-amylase from Bacillus licheniformis. The formation of a polyaniline layer (PANI) on MAG particles was achieved by chemical polymerization of aniline. Immobilization was carried out by adsorption, as a simple, inexpensive and fast method that allows retention of a large portion of the initial activity of the immobilized enzyme. FTIR spectroscopy was used to characterize the obtained particles and to confirm changes dueto formation of a PANI layer and conjugation of α-amylase on the particle surfaces. Particle size distribution was bimodal and three-modal for MAG and MAG-PANI, respectively. Appearance of a fraction of smaller MAG-PANI particles than MAG particles could be attributed to the formation of PANI particles without the MAG core. Measured values of Zeta potential for MAG-PANI were higher as compared to MAG indicating stabilization of particles in the presence of PANI. Relevant kinetic parameters for immobilized enzyme were determined from the Hanes plot. The apparent Km constant was 1.91 and 1.48 g L–1 for MAG-A and MAG-PANI-A, respectively, while Vm was 0.19 g L–1 min–1 for MAG and 0.32 g L–1 min–1 for MAG-PANI. The obtained values of Km indicated that modification of MAG by PANI enhanced kinetic properties of the immobilized enzyme. Moreover, the modification of MAG by PANI showed the increase in both pH and thermal stabilities of the immobilized enzyme. Studies of the operational activity of the immobilized enzyme on MAG-PANI have shown that 98.8% of starch was hydro-lyzed over 20.0 min. In the first cycle in the packed bed reactor operated in a recycling mode, but approximately five times longer period was required to hyd-rolyze 93.5 of starch in the fifth cycle. In the continuous packed bed reactor without recycling, the degree of starch hydrolysis was not changed significantly during 4 h and was 88.8±1.6%, whereas the half-life of the biocatalyst was 6.2 h. Although coating MAG particles with a polyaniline offers many advantages, the main disadvantage is possible appearance of residues of aniline monomers and dimmers. The potential toxicity of these residues requires precise composition analysis of the product of starch hydrolysis catalyzed by α-amylase adsorbed onto MAG-PANI. © 2018, Association of Chemists and Chemical Engineers of Serbia. All rights reserved.",
publisher = "Belgrade : Association of Chemists and Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Polyaniline stabilization of magnetic particles and immobilization of α-amylase",
pages = "1-12",
volume = "72",
number = "1",
doi = "10.2298/HEMIND161213016R",
url = "https://hdl.handle.net/21.15107/rcub_dais_3749"
}

Radovanović, M. N., Nikolić, M. P., Đurović, V. M., Jugović, B., Gvozdenović, M. M., Grgur, B.,& Knežević Jugović, Z.. (2018). Polyaniline stabilization of magnetic particles and immobilization of α-amylase. in Hemijska industrija
Belgrade : Association of Chemists and Chemical Engineers of Serbia., 72(1), 1-12.
https://doi.org/10.2298/HEMIND161213016R
https://hdl.handle.net/21.15107/rcub_dais_3749

Radovanović MN, Nikolić MP, Đurović VM, Jugović B, Gvozdenović MM, Grgur B, Knežević Jugović Z. Polyaniline stabilization of magnetic particles and immobilization of α-amylase. in Hemijska industrija. 2018;72(1):1-12.
doi:10.2298/HEMIND161213016R
https://hdl.handle.net/21.15107/rcub_dais_3749 .

Radovanović, Mirjana N., Nikolić, Milan P., Đurović, Vesna M., Jugović, Branimir, Gvozdenović, Milica M., Grgur, Branimir, Knežević Jugović, Zorica, "Polyaniline stabilization of magnetic particles and immobilization of α-amylase" in Hemijska industrija, 72, no. 1 (2018):1-12,
https://doi.org/10.2298/HEMIND161213016R .,
https://hdl.handle.net/21.15107/rcub_dais_3749 .

TY  - JOUR
AU  - Balanč, Bojana
AU  - Trifković, Kata
AU  - Pravilović, Radoslava
AU  - Đorđević, Verica
AU  - Marković, Smilja
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - https://dais.sanu.ac.rs/123456789/11622
AB  - The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry.
AB  - Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.
PB  - Novi Sad : University of Novi Sad - Scientific Institute of Food Technology
T2  - Food and Feed Research
T1  - Encapsulation of resveratrol in spherical particles of food grade hydrogels
SP  - 23
EP  - 29
VL  - 44
IS  - 1
DO  - 10.5937/FFR1701023B
UR  - https://hdl.handle.net/21.15107/rcub_dais_11622
ER  - 

@article{
author = "Balanč, Bojana and Trifković, Kata and Pravilović, Radoslava and Đorđević, Verica and Marković, Smilja and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry., Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.",
publisher = "Novi Sad : University of Novi Sad - Scientific Institute of Food Technology",
journal = "Food and Feed Research",
title = "Encapsulation of resveratrol in spherical particles of food grade hydrogels",
pages = "23-29",
volume = "44",
number = "1",
doi = "10.5937/FFR1701023B",
url = "https://hdl.handle.net/21.15107/rcub_dais_11622"
}

Balanč, B., Trifković, K., Pravilović, R., Đorđević, V., Marković, S., Nedović, V.,& Bugarski, B.. (2017). Encapsulation of resveratrol in spherical particles of food grade hydrogels. in Food and Feed Research
Novi Sad : University of Novi Sad - Scientific Institute of Food Technology., 44(1), 23-29.
https://doi.org/10.5937/FFR1701023B
https://hdl.handle.net/21.15107/rcub_dais_11622

Balanč B, Trifković K, Pravilović R, Đorđević V, Marković S, Nedović V, Bugarski B. Encapsulation of resveratrol in spherical particles of food grade hydrogels. in Food and Feed Research. 2017;44(1):23-29.
doi:10.5937/FFR1701023B
https://hdl.handle.net/21.15107/rcub_dais_11622 .

Balanč, Bojana, Trifković, Kata, Pravilović, Radoslava, Đorđević, Verica, Marković, Smilja, Nedović, Viktor, Bugarski, Branko, "Encapsulation of resveratrol in spherical particles of food grade hydrogels" in Food and Feed Research, 44, no. 1 (2017):23-29,
https://doi.org/10.5937/FFR1701023B .,
https://hdl.handle.net/21.15107/rcub_dais_11622 .

TY  - JOUR
AU  - Jovanović, Aleksandra
AU  - Đorđević, Verica
AU  - Lević, Steva
AU  - Marković, Smilja
AU  - Pavlović, Vladimir B.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://www.ncbi.nlm.nih.gov/pubmed/0040-21761705633J
UR  - https://dais.sanu.ac.rs/123456789/11623
AB  - In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier.
AB  - U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.
PB  - Belgrade : Union of Engineers and Technicians of Serbia
T2  - Tehnika
T1  - Želatin kao nosač za isporuku polifenolnih komponenata
T1  - Gelatin as a carrier system for delivery of polyphenols compounds
SP  - 633
EP  - 639
VL  - 72
IS  - 5
DO  - 10.5937/tehnika1705633J
UR  - https://hdl.handle.net/21.15107/rcub_dais_11623
ER  - 

@article{
author = "Jovanović, Aleksandra and Đorđević, Verica and Lević, Steva and Marković, Smilja and Pavlović, Vladimir B. and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier., U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.",
publisher = "Belgrade : Union of Engineers and Technicians of Serbia",
journal = "Tehnika",
title = "Želatin kao nosač za isporuku polifenolnih komponenata, Gelatin as a carrier system for delivery of polyphenols compounds",
pages = "633-639",
volume = "72",
number = "5",
doi = "10.5937/tehnika1705633J",
url = "https://hdl.handle.net/21.15107/rcub_dais_11623"
}

Jovanović, A., Đorđević, V., Lević, S., Marković, S., Pavlović, V. B., Nedović, V.,& Bugarski, B.. (2017). Želatin kao nosač za isporuku polifenolnih komponenata. in Tehnika
Belgrade : Union of Engineers and Technicians of Serbia., 72(5), 633-639.
https://doi.org/10.5937/tehnika1705633J
https://hdl.handle.net/21.15107/rcub_dais_11623

Jovanović A, Đorđević V, Lević S, Marković S, Pavlović VB, Nedović V, Bugarski B. Želatin kao nosač za isporuku polifenolnih komponenata. in Tehnika. 2017;72(5):633-639.
doi:10.5937/tehnika1705633J
https://hdl.handle.net/21.15107/rcub_dais_11623 .

Jovanović, Aleksandra, Đorđević, Verica, Lević, Steva, Marković, Smilja, Pavlović, Vladimir B., Nedović, Viktor, Bugarski, Branko, "Želatin kao nosač za isporuku polifenolnih komponenata" in Tehnika, 72, no. 5 (2017):633-639,
https://doi.org/10.5937/tehnika1705633J .,
https://hdl.handle.net/21.15107/rcub_dais_11623 .

TY  - JOUR
AU  - Balanč, Bojana
AU  - Trifković, Kata
AU  - Đorđević, Verica
AU  - Marković, Smilja
AU  - Pjanović, Rada
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - https://dais.sanu.ac.rs/123456789/15455
AB  - We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137–202 °C and 240–270 °C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 °C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (106 s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (∼7 μm thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d50 of 387 vs. 440 μm); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 × 105 s/m) in comparison to the uncoated alginate-liposome formulation (9.1 × 105 s/m).
PB  - Elsevier
T2  - Food Hydrocolloids
T1  - Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes
SP  - 832
EP  - 842
VL  - 61
DO  - 10.1016/j.foodhyd.2016.07.005
UR  - https://hdl.handle.net/21.15107/rcub_dais_15455
ER  - 

@article{
author = "Balanč, Bojana and Trifković, Kata and Đorđević, Verica and Marković, Smilja and Pjanović, Rada and Nedović, Viktor and Bugarski, Branko",
year = "2016",
abstract = "We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137–202 °C and 240–270 °C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 °C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (106 s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (∼7 μm thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d50 of 387 vs. 440 μm); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 × 105 s/m) in comparison to the uncoated alginate-liposome formulation (9.1 × 105 s/m).",
publisher = "Elsevier",
journal = "Food Hydrocolloids",
title = "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes",
pages = "832-842",
volume = "61",
doi = "10.1016/j.foodhyd.2016.07.005",
url = "https://hdl.handle.net/21.15107/rcub_dais_15455"
}

Balanč, B., Trifković, K., Đorđević, V., Marković, S., Pjanović, R., Nedović, V.,& Bugarski, B.. (2016). Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids
Elsevier., 61, 832-842.
https://doi.org/10.1016/j.foodhyd.2016.07.005
https://hdl.handle.net/21.15107/rcub_dais_15455

Balanč B, Trifković K, Đorđević V, Marković S, Pjanović R, Nedović V, Bugarski B. Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids. 2016;61:832-842.
doi:10.1016/j.foodhyd.2016.07.005
https://hdl.handle.net/21.15107/rcub_dais_15455 .

Balanč, Bojana, Trifković, Kata, Đorđević, Verica, Marković, Smilja, Pjanović, Rada, Nedović, Viktor, Bugarski, Branko, "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes" in Food Hydrocolloids, 61 (2016):832-842,
https://doi.org/10.1016/j.foodhyd.2016.07.005 .,
https://hdl.handle.net/21.15107/rcub_dais_15455 .

TY  - JOUR
AU  - Radovanović, Mirjana
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica M.
AU  - Jokić, Bojan
AU  - Grgur, Branimir
AU  - Bugarski, Branko
AU  - Knežević Jugović, Zorica
PY  - 2016
UR  - https://dais.sanu.ac.rs/123456789/16002
AB  - The immobilization of α-amylase via adsorption on magnetic particles coated with polyaniline was studied. The support was characterized by field emission scanning electron microscopy (FESEM). The obtained magnetic particles were agglomerates of nanoparticles with sizes below 100 nm. The effects of various factors on immobilization, including time, the initial enzyme concentration, pH, and temperature, were examined. The optimum pH, temperature, and time for immobilization were established to be 7, 45°C and 75 min, respectively. The maximum amount of adsorbed α-amylase of 10/100 mg support was determined at the 5 mg/mL enzyme concentration. It appeared that α-amylase was stabilized in terms of pH and temperature by adsorption on magnetic particles coated with polyaniline. The good agreement of the equilibrium data with the Langmuir isotherm model confirmed the monolayer coverage of enzyme molecules on the surface of magnetic particles, and the maximum adsorption capacity was found to be 55.6/100 mg support at 25°C. The biocatalyst retained 55.5 ± 1.63% of its initial activity after nine cycles of reuse in starch hydrolysis at 60°C in a batch reactor. The immobilized enzyme also showed very good storage stability.
PB  - Hoboken, NJ : John Wiley & Sons
T2  - Starch
T1  - Immobilization of α-amylase via adsorption on magnetic particles coated with polyaniline
SP  - 427
EP  - 435
VL  - 68
IS  - 5-6
DO  - 10.1002/star.201500161
UR  - https://hdl.handle.net/21.15107/rcub_dais_16002
ER  - 

@article{
author = "Radovanović, Mirjana and Jugović, Branimir and Gvozdenović, Milica M. and Jokić, Bojan and Grgur, Branimir and Bugarski, Branko and Knežević Jugović, Zorica",
year = "2016",
abstract = "The immobilization of α-amylase via adsorption on magnetic particles coated with polyaniline was studied. The support was characterized by field emission scanning electron microscopy (FESEM). The obtained magnetic particles were agglomerates of nanoparticles with sizes below 100 nm. The effects of various factors on immobilization, including time, the initial enzyme concentration, pH, and temperature, were examined. The optimum pH, temperature, and time for immobilization were established to be 7, 45°C and 75 min, respectively. The maximum amount of adsorbed α-amylase of 10/100 mg support was determined at the 5 mg/mL enzyme concentration. It appeared that α-amylase was stabilized in terms of pH and temperature by adsorption on magnetic particles coated with polyaniline. The good agreement of the equilibrium data with the Langmuir isotherm model confirmed the monolayer coverage of enzyme molecules on the surface of magnetic particles, and the maximum adsorption capacity was found to be 55.6/100 mg support at 25°C. The biocatalyst retained 55.5 ± 1.63% of its initial activity after nine cycles of reuse in starch hydrolysis at 60°C in a batch reactor. The immobilized enzyme also showed very good storage stability.",
publisher = "Hoboken, NJ : John Wiley & Sons",
journal = "Starch",
title = "Immobilization of α-amylase via adsorption on magnetic particles coated with polyaniline",
pages = "427-435",
volume = "68",
number = "5-6",
doi = "10.1002/star.201500161",
url = "https://hdl.handle.net/21.15107/rcub_dais_16002"
}

Radovanović, M., Jugović, B., Gvozdenović, M. M., Jokić, B., Grgur, B., Bugarski, B.,& Knežević Jugović, Z.. (2016). Immobilization of α-amylase via adsorption on magnetic particles coated with polyaniline. in Starch
Hoboken, NJ : John Wiley & Sons., 68(5-6), 427-435.
https://doi.org/10.1002/star.201500161
https://hdl.handle.net/21.15107/rcub_dais_16002

Radovanović M, Jugović B, Gvozdenović MM, Jokić B, Grgur B, Bugarski B, Knežević Jugović Z. Immobilization of α-amylase via adsorption on magnetic particles coated with polyaniline. in Starch. 2016;68(5-6):427-435.
doi:10.1002/star.201500161
https://hdl.handle.net/21.15107/rcub_dais_16002 .

Radovanović, Mirjana, Jugović, Branimir, Gvozdenović, Milica M., Jokić, Bojan, Grgur, Branimir, Bugarski, Branko, Knežević Jugović, Zorica, "Immobilization of α-amylase via adsorption on magnetic particles coated with polyaniline" in Starch, 68, no. 5-6 (2016):427-435,
https://doi.org/10.1002/star.201500161 .,
https://hdl.handle.net/21.15107/rcub_dais_16002 .

TY  - JOUR
AU  - Kostić, Ivana T.
AU  - Ilić, Vesna Lj.
AU  - Bukara, Katarina M.
AU  - Mojsilović, Slavko B.
AU  - Đurić, Zorka Ž.
AU  - Draškovič, Petra
AU  - Bugarski, Branko
PY  - 2015
UR  - https://dais.sanu.ac.rs/123456789/3533
AB  - Despite the fact that the methods based on the osmotic properties of the cells are the most widely used for loading of drugs in human and animal erythrocytes, data related to the osmotic properties of erythrocytes derived from animal blood are scarce. This work was performed with an aim to investigate the possibility of use the flow cytometry as a tool for determination the osmotic behaviour of porcine and bovine erythrocytes, and thus facilitates the engineering of erythrocytes from animal blood to be drug carriers. The method of flow cytometry successfully provided the information about bovine and porcine erythrocyte osmotic fragility, and made the initial steps in assessment of erythrocyte shape in a large number of erythrocytes. Although this method is not able to confirm the swelling of porcine erythrocytes, it indicated the differences in porcine erythrocytes that had basic hematological parameters inside and outside the reference values. In order to apply/use the porcine and bovine erythrocytes as drug carriers, the method of flow cytometry, confirming the presence of osmotically different fractions of red blood cells, indicated that various amounts of the encapsulated drug in porcine and bovine erythrocytes can be expected. © 2015, Association of Chemists and Chemical Engineers of Serbia. All rights reserved.
PB  - Belgrade: Association of the Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Flow cytometric determination of osmotic behaviour of animal erythrocytes toward their engineering for drug delivery
SP  - 67
EP  - 76
VL  - 69
IS  - 1
DO  - 10.2298/HEMIND140124021K
UR  - https://hdl.handle.net/21.15107/rcub_dais_3533
ER  - 

@article{
author = "Kostić, Ivana T. and Ilić, Vesna Lj. and Bukara, Katarina M. and Mojsilović, Slavko B. and Đurić, Zorka Ž. and Draškovič, Petra and Bugarski, Branko",
year = "2015",
abstract = "Despite the fact that the methods based on the osmotic properties of the cells are the most widely used for loading of drugs in human and animal erythrocytes, data related to the osmotic properties of erythrocytes derived from animal blood are scarce. This work was performed with an aim to investigate the possibility of use the flow cytometry as a tool for determination the osmotic behaviour of porcine and bovine erythrocytes, and thus facilitates the engineering of erythrocytes from animal blood to be drug carriers. The method of flow cytometry successfully provided the information about bovine and porcine erythrocyte osmotic fragility, and made the initial steps in assessment of erythrocyte shape in a large number of erythrocytes. Although this method is not able to confirm the swelling of porcine erythrocytes, it indicated the differences in porcine erythrocytes that had basic hematological parameters inside and outside the reference values. In order to apply/use the porcine and bovine erythrocytes as drug carriers, the method of flow cytometry, confirming the presence of osmotically different fractions of red blood cells, indicated that various amounts of the encapsulated drug in porcine and bovine erythrocytes can be expected. © 2015, Association of Chemists and Chemical Engineers of Serbia. All rights reserved.",
publisher = "Belgrade: Association of the Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Flow cytometric determination of osmotic behaviour of animal erythrocytes toward their engineering for drug delivery",
pages = "67-76",
volume = "69",
number = "1",
doi = "10.2298/HEMIND140124021K",
url = "https://hdl.handle.net/21.15107/rcub_dais_3533"
}

Kostić, I. T., Ilić, V. Lj., Bukara, K. M., Mojsilović, S. B., Đurić, Z. Ž., Draškovič, P.,& Bugarski, B.. (2015). Flow cytometric determination of osmotic behaviour of animal erythrocytes toward their engineering for drug delivery. in Hemijska industrija
Belgrade: Association of the Chemical Engineers of Serbia., 69(1), 67-76.
https://doi.org/10.2298/HEMIND140124021K
https://hdl.handle.net/21.15107/rcub_dais_3533

Kostić IT, Ilić VL, Bukara KM, Mojsilović SB, Đurić ZŽ, Draškovič P, Bugarski B. Flow cytometric determination of osmotic behaviour of animal erythrocytes toward their engineering for drug delivery. in Hemijska industrija. 2015;69(1):67-76.
doi:10.2298/HEMIND140124021K
https://hdl.handle.net/21.15107/rcub_dais_3533 .

Kostić, Ivana T., Ilić, Vesna Lj., Bukara, Katarina M., Mojsilović, Slavko B., Đurić, Zorka Ž., Draškovič, Petra, Bugarski, Branko, "Flow cytometric determination of osmotic behaviour of animal erythrocytes toward their engineering for drug delivery" in Hemijska industrija, 69, no. 1 (2015):67-76,
https://doi.org/10.2298/HEMIND140124021K .,
https://hdl.handle.net/21.15107/rcub_dais_3533 .

TY  - JOUR
AU  - Jakovetić, Sonja
AU  - Luković, Nevena
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica M.
AU  - Grbavčić, Sanja
AU  - Jovanović, Jelena
AU  - Knežević Jugović, Zorica
PY  - 2015
UR  - https://dais.sanu.ac.rs/123456789/3528
AB  - The objective of this research was to design an efficient continuously operated membrane reactor with a separation unit for egg white protein (EWP) hydrolysis and production of hydrolysates with improved antioxidant properties. For this purpose, a mechanically stirred tank reactor coupled with the polyethersulfone ultrafiltration module with a molecular weight cutoff of 10 kDa was employed. Several proteolytic enzymes have been tested in order to obtain the best quality of peptide-based formulations intended for human consumption. Among protease from Bacillus licheniformis (Alcalase), protease from Bacillus amyloliquefaciens (Neutrase), and protease from papaya latex (papain), the highest degree of hydrolysis (DH), as well as the best antioxidant properties of obtained hydrolysates, was achieved with Alcalase. The effects of operating variables such as enzyme/substrate ([E]/[S]) ratio, impeller speed, and permeate flow rate were further studied using response surface methodology (RSM) and Box–Behnken experimental design. Results obtained in RSM analysis confirmed that over the studied range [E]/[S] ratio, impeller speed and permeate flow rate had the significant effect on the DH and reactor capacity. The effects of different impeller geometries were also studied and four-bladed propeller stirrer enabled the highest DH. Antioxidant properties were analyzed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), by the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, and by the linear voltammetry methods. Results show that the use of Alcalase in the membrane reactor system is of potential interest for the EWP hydrolysis and obtaining value-added egg products. © 2014, Springer Science+Business Media New York.
PB  - Springer
T2  - Food and Bioprocess Technology
T1  - Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit
SP  - 287
EP  - 300
VL  - 8
IS  - 2
DO  - 10.1007/s11947-014-1402-y
UR  - https://hdl.handle.net/21.15107/rcub_dais_3528
ER  - 

@article{
author = "Jakovetić, Sonja and Luković, Nevena and Jugović, Branimir and Gvozdenović, Milica M. and Grbavčić, Sanja and Jovanović, Jelena and Knežević Jugović, Zorica",
year = "2015",
abstract = "The objective of this research was to design an efficient continuously operated membrane reactor with a separation unit for egg white protein (EWP) hydrolysis and production of hydrolysates with improved antioxidant properties. For this purpose, a mechanically stirred tank reactor coupled with the polyethersulfone ultrafiltration module with a molecular weight cutoff of 10 kDa was employed. Several proteolytic enzymes have been tested in order to obtain the best quality of peptide-based formulations intended for human consumption. Among protease from Bacillus licheniformis (Alcalase), protease from Bacillus amyloliquefaciens (Neutrase), and protease from papaya latex (papain), the highest degree of hydrolysis (DH), as well as the best antioxidant properties of obtained hydrolysates, was achieved with Alcalase. The effects of operating variables such as enzyme/substrate ([E]/[S]) ratio, impeller speed, and permeate flow rate were further studied using response surface methodology (RSM) and Box–Behnken experimental design. Results obtained in RSM analysis confirmed that over the studied range [E]/[S] ratio, impeller speed and permeate flow rate had the significant effect on the DH and reactor capacity. The effects of different impeller geometries were also studied and four-bladed propeller stirrer enabled the highest DH. Antioxidant properties were analyzed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), by the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, and by the linear voltammetry methods. Results show that the use of Alcalase in the membrane reactor system is of potential interest for the EWP hydrolysis and obtaining value-added egg products. © 2014, Springer Science+Business Media New York.",
publisher = "Springer",
journal = "Food and Bioprocess Technology",
title = "Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit",
pages = "287-300",
volume = "8",
number = "2",
doi = "10.1007/s11947-014-1402-y",
url = "https://hdl.handle.net/21.15107/rcub_dais_3528"
}

Jakovetić, S., Luković, N., Jugović, B., Gvozdenović, M. M., Grbavčić, S., Jovanović, J.,& Knežević Jugović, Z.. (2015). Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit. in Food and Bioprocess Technology
Springer., 8(2), 287-300.
https://doi.org/10.1007/s11947-014-1402-y
https://hdl.handle.net/21.15107/rcub_dais_3528

Jakovetić S, Luković N, Jugović B, Gvozdenović MM, Grbavčić S, Jovanović J, Knežević Jugović Z. Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit. in Food and Bioprocess Technology. 2015;8(2):287-300.
doi:10.1007/s11947-014-1402-y
https://hdl.handle.net/21.15107/rcub_dais_3528 .

Jakovetić, Sonja, Luković, Nevena, Jugović, Branimir, Gvozdenović, Milica M., Grbavčić, Sanja, Jovanović, Jelena, Knežević Jugović, Zorica, "Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit" in Food and Bioprocess Technology, 8, no. 2 (2015):287-300,
https://doi.org/10.1007/s11947-014-1402-y .,
https://hdl.handle.net/21.15107/rcub_dais_3528 .

TY  - JOUR
AU  - Lević, Steva
AU  - Obradović, Nina
AU  - Pavlović, Vladimir B.
AU  - Isailović, Bojana
AU  - Kostić, Ivana
AU  - Mitrić, Miodrag
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2014
UR  - https://dais.sanu.ac.rs/123456789/654
AB  - In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as an active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of nanofibers films. PVA/ethyl vanillin nanofibers, having fibers diameters in the range 100–1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (~55 °C) compared to free flavor (~77 °C). Our results showed that films based on PVA/ethyl vanillin nanofibers are mechanically stable.
PB  - Springer
T2  - Journal of Thermal Analysis and Calorimetry
T1  - Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process
SP  - 661
EP  - 668
VL  - 118
IS  - 2
DO  - 10.1007/s10973-014-4060-4
UR  - https://hdl.handle.net/21.15107/rcub_dais_654
ER  - 

@article{
author = "Lević, Steva and Obradović, Nina and Pavlović, Vladimir B. and Isailović, Bojana and Kostić, Ivana and Mitrić, Miodrag and Bugarski, Branko and Nedović, Viktor",
year = "2014",
abstract = "In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as an active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of nanofibers films. PVA/ethyl vanillin nanofibers, having fibers diameters in the range 100–1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (~55 °C) compared to free flavor (~77 °C). Our results showed that films based on PVA/ethyl vanillin nanofibers are mechanically stable.",
publisher = "Springer",
journal = "Journal of Thermal Analysis and Calorimetry",
title = "Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process",
pages = "661-668",
volume = "118",
number = "2",
doi = "10.1007/s10973-014-4060-4",
url = "https://hdl.handle.net/21.15107/rcub_dais_654"
}

Lević, S., Obradović, N., Pavlović, V. B., Isailović, B., Kostić, I., Mitrić, M., Bugarski, B.,& Nedović, V.. (2014). Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process. in Journal of Thermal Analysis and Calorimetry
Springer., 118(2), 661-668.
https://doi.org/10.1007/s10973-014-4060-4
https://hdl.handle.net/21.15107/rcub_dais_654

Lević S, Obradović N, Pavlović VB, Isailović B, Kostić I, Mitrić M, Bugarski B, Nedović V. Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process. in Journal of Thermal Analysis and Calorimetry. 2014;118(2):661-668.
doi:10.1007/s10973-014-4060-4
https://hdl.handle.net/21.15107/rcub_dais_654 .

Lević, Steva, Obradović, Nina, Pavlović, Vladimir B., Isailović, Bojana, Kostić, Ivana, Mitrić, Miodrag, Bugarski, Branko, Nedović, Viktor, "Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process" in Journal of Thermal Analysis and Calorimetry, 118, no. 2 (2014):661-668,
https://doi.org/10.1007/s10973-014-4060-4 .,
https://hdl.handle.net/21.15107/rcub_dais_654 .

TY  - JOUR
AU  - Jakovetić, Sonja
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica M.
AU  - Bezbradica, Dejan
AU  - Antov, Mirjana
AU  - Mijin, Dušan
AU  - Knežević Jugović, Zorica
PY  - 2013
UR  - https://dais.sanu.ac.rs/123456789/355
AB  - Immobilized lipase from Candida antarctica (Novozyme 435) was tested for the synthesis of various phenolic acid esters (ethyl and n-butyl cinnamate, ethyl p-coumarate and n-butyl p-methoxycinnamate). The second-order kinetic model was used to mathematically describe the reaction kinetics and to compare present processes quantitatively. It was found that the model agreed well with the experimental data. Further, the effect of alcohol type on the esterification of cinnamic acid was investigated. The immobilized lipase showed more ability to catalyze the synthesis of butyl cinnamate. Therefore, the process was optimized for the synthesis of butyl cinnamate as a function of solvent polarity (logP) and amount of biocatalyst. The highest ester yield of 60.7 % was obtained for the highest enzyme concentration tested (3 % w/w), but the productivity was for 34 % lower than the corresponding value obtained for the enzyme concentration of 1 % (w/w). The synthesized esters were purified, identified, and screened for antioxidant activities. Both DPPH assay and cyclic voltammetry measurement have shown that cinnamic acid esters have better antioxidant properties than cinnamic acid itself.
PB  - Springer
T2  - Applied Biochemistry and Biotechnology
T1  - Synthesis of Aliphatic Esters of Cinnamic Acid as Potential Lipophilic Antioxidants Catalyzed by Lipase B from Candida antarctica
SP  - 1560
EP  - 1573
VL  - 170
IS  - 7
DO  - 10.1007/s12010-013-0294-z
UR  - https://hdl.handle.net/21.15107/rcub_dais_355
ER  - 

@article{
author = "Jakovetić, Sonja and Jugović, Branimir and Gvozdenović, Milica M. and Bezbradica, Dejan and Antov, Mirjana and Mijin, Dušan and Knežević Jugović, Zorica",
year = "2013",
abstract = "Immobilized lipase from Candida antarctica (Novozyme 435) was tested for the synthesis of various phenolic acid esters (ethyl and n-butyl cinnamate, ethyl p-coumarate and n-butyl p-methoxycinnamate). The second-order kinetic model was used to mathematically describe the reaction kinetics and to compare present processes quantitatively. It was found that the model agreed well with the experimental data. Further, the effect of alcohol type on the esterification of cinnamic acid was investigated. The immobilized lipase showed more ability to catalyze the synthesis of butyl cinnamate. Therefore, the process was optimized for the synthesis of butyl cinnamate as a function of solvent polarity (logP) and amount of biocatalyst. The highest ester yield of 60.7 % was obtained for the highest enzyme concentration tested (3 % w/w), but the productivity was for 34 % lower than the corresponding value obtained for the enzyme concentration of 1 % (w/w). The synthesized esters were purified, identified, and screened for antioxidant activities. Both DPPH assay and cyclic voltammetry measurement have shown that cinnamic acid esters have better antioxidant properties than cinnamic acid itself.",
publisher = "Springer",
journal = "Applied Biochemistry and Biotechnology",
title = "Synthesis of Aliphatic Esters of Cinnamic Acid as Potential Lipophilic Antioxidants Catalyzed by Lipase B from Candida antarctica",
pages = "1560-1573",
volume = "170",
number = "7",
doi = "10.1007/s12010-013-0294-z",
url = "https://hdl.handle.net/21.15107/rcub_dais_355"
}

Jakovetić, S., Jugović, B., Gvozdenović, M. M., Bezbradica, D., Antov, M., Mijin, D.,& Knežević Jugović, Z.. (2013). Synthesis of Aliphatic Esters of Cinnamic Acid as Potential Lipophilic Antioxidants Catalyzed by Lipase B from Candida antarctica. in Applied Biochemistry and Biotechnology
Springer., 170(7), 1560-1573.
https://doi.org/10.1007/s12010-013-0294-z
https://hdl.handle.net/21.15107/rcub_dais_355

Jakovetić S, Jugović B, Gvozdenović MM, Bezbradica D, Antov M, Mijin D, Knežević Jugović Z. Synthesis of Aliphatic Esters of Cinnamic Acid as Potential Lipophilic Antioxidants Catalyzed by Lipase B from Candida antarctica. in Applied Biochemistry and Biotechnology. 2013;170(7):1560-1573.
doi:10.1007/s12010-013-0294-z
https://hdl.handle.net/21.15107/rcub_dais_355 .

Jakovetić, Sonja, Jugović, Branimir, Gvozdenović, Milica M., Bezbradica, Dejan, Antov, Mirjana, Mijin, Dušan, Knežević Jugović, Zorica, "Synthesis of Aliphatic Esters of Cinnamic Acid as Potential Lipophilic Antioxidants Catalyzed by Lipase B from Candida antarctica" in Applied Biochemistry and Biotechnology, 170, no. 7 (2013):1560-1573,
https://doi.org/10.1007/s12010-013-0294-z .,
https://hdl.handle.net/21.15107/rcub_dais_355 .

TY  - CONF
AU  - Knežević Jugović, Zorica
AU  - Gluvić, Ana
AU  - Žuža, Milena
AU  - Stefanović, Andrea
AU  - Gvozdenović, Milica M.
AU  - Jugović, Branimir
AU  - Antov, Mirjana
PY  - 2013
UR  - https://dais.sanu.ac.rs/123456789/387
AB  - Enzymatic hydrolysis of egg white proteins has shown great potential to improve their functional properties such as increased solubility, stability, and digestibility, and to reduce protein allergenicity while still retaining their nutrition value. However, the enzymatic hydrolysis process is still poorly defined and difficult to control at the industrial scale resulting in peptide
mixtures poorly characterized and with unpleasant bitter taste that make them unsuitable for human consumption. Thus, the hydrolysis reaction must be carefully controlled in order to produce new value-added egg white hydrolysates with improved properties and specialized functionality. In this paper egg white protein solution was hydrolysed with several enzymes using both, one-step and two-step hydrolysis. The hydrolysate was then tested on antioxidant
activity, flavour, solubility, digestibility emulsifying activity, foaming capacity and stability. All
protein hydrolysates showed higher solubility and digestibility than intact proteins, especially at
pHs near isoelectric point of egg white proteins. Moreover, all hydrolysates had better functional properties, except emulsifying activity, than the native protein solution.
PB  - Tatranské Matliare : Slovak Society of Chemical Engineering
C3  - Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering
T1  - Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates
SP  - 1433
EP  - 1439
UR  - https://hdl.handle.net/21.15107/rcub_dais_387
ER  - 

@conference{
author = "Knežević Jugović, Zorica and Gluvić, Ana and Žuža, Milena and Stefanović, Andrea and Gvozdenović, Milica M. and Jugović, Branimir and Antov, Mirjana",
year = "2013",
abstract = "Enzymatic hydrolysis of egg white proteins has shown great potential to improve their functional properties such as increased solubility, stability, and digestibility, and to reduce protein allergenicity while still retaining their nutrition value. However, the enzymatic hydrolysis process is still poorly defined and difficult to control at the industrial scale resulting in peptide
mixtures poorly characterized and with unpleasant bitter taste that make them unsuitable for human consumption. Thus, the hydrolysis reaction must be carefully controlled in order to produce new value-added egg white hydrolysates with improved properties and specialized functionality. In this paper egg white protein solution was hydrolysed with several enzymes using both, one-step and two-step hydrolysis. The hydrolysate was then tested on antioxidant
activity, flavour, solubility, digestibility emulsifying activity, foaming capacity and stability. All
protein hydrolysates showed higher solubility and digestibility than intact proteins, especially at
pHs near isoelectric point of egg white proteins. Moreover, all hydrolysates had better functional properties, except emulsifying activity, than the native protein solution.",
publisher = "Tatranské Matliare : Slovak Society of Chemical Engineering",
journal = "Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering",
title = "Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates",
pages = "1433-1439",
url = "https://hdl.handle.net/21.15107/rcub_dais_387"
}

Knežević Jugović, Z., Gluvić, A., Žuža, M., Stefanović, A., Gvozdenović, M. M., Jugović, B.,& Antov, M.. (2013). Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates. in Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering
Tatranské Matliare : Slovak Society of Chemical Engineering., 1433-1439.
https://hdl.handle.net/21.15107/rcub_dais_387

Knežević Jugović Z, Gluvić A, Žuža M, Stefanović A, Gvozdenović MM, Jugović B, Antov M. Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates. in Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering. 2013;:1433-1439.
https://hdl.handle.net/21.15107/rcub_dais_387 .

Knežević Jugović, Zorica, Gluvić, Ana, Žuža, Milena, Stefanović, Andrea, Gvozdenović, Milica M., Jugović, Branimir, Antov, Mirjana, "Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates" in Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering (2013):1433-1439,
https://hdl.handle.net/21.15107/rcub_dais_387 .

TY  - CONF
AU  - Knežević Jugović, Zorica
AU  - Jakovetić, Sonja
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica M.
AU  - Grbavčić, Sanja
AU  - Bezbradica, Dejan
AU  - Antov, Mirjana
PY  - 2012
UR  - https://dais.sanu.ac.rs/123456789/493
AB  - The esterification activity of the commercial immobilized lipase CALB towards cinnamic acids and its derivative has been studied. Using cinnamic acid as substrate, the reaction rate constants (1.95 h-1 mM-1 for ethanol and 3.07 h-1 mM-1 for butanol) were more than four and nine times higher compared to those obtained with p-coumaric (0.47 h-1 mM-1) and p-methoxycinnamic acids (0.32 h-1 mM-1), respectively. Thus, esterification of cinnamic acid with ethanol by using C. antarctica lipase has selected as a model reaction for further study. Isooctane is shown to be the best solvent for this reaction even though solubility of cinnamic acid in this a polar solvent is very low. Highest esterification yield of ethyl cinnamate is obtained when initial molar ratio of substrates 1:3 (cinnamic acid is limiting substrate) is used. Esterification of cinnamic acid appeared to result in increasing radical-scavenging ability. The effect of esterification of cinnamic acid was also confirmed by electrochemical method using ethyl cinnamate which appeared to enhance the antioxidant activity. These findings should stimulate the application of such lipase-catalyzed reactions for the preparation of food acceptable esters of cinnamic acid as potential lipophilic antioxidants.
PB  - Tatranské Matliare : Slovak Society of Chemical Engineering
C3  - Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering
T1  - Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties
SP  - 1426
EP  - 1432
UR  - https://hdl.handle.net/21.15107/rcub_dais_493
ER  - 

@conference{
author = "Knežević Jugović, Zorica and Jakovetić, Sonja and Jugović, Branimir and Gvozdenović, Milica M. and Grbavčić, Sanja and Bezbradica, Dejan and Antov, Mirjana",
year = "2012",
abstract = "The esterification activity of the commercial immobilized lipase CALB towards cinnamic acids and its derivative has been studied. Using cinnamic acid as substrate, the reaction rate constants (1.95 h-1 mM-1 for ethanol and 3.07 h-1 mM-1 for butanol) were more than four and nine times higher compared to those obtained with p-coumaric (0.47 h-1 mM-1) and p-methoxycinnamic acids (0.32 h-1 mM-1), respectively. Thus, esterification of cinnamic acid with ethanol by using C. antarctica lipase has selected as a model reaction for further study. Isooctane is shown to be the best solvent for this reaction even though solubility of cinnamic acid in this a polar solvent is very low. Highest esterification yield of ethyl cinnamate is obtained when initial molar ratio of substrates 1:3 (cinnamic acid is limiting substrate) is used. Esterification of cinnamic acid appeared to result in increasing radical-scavenging ability. The effect of esterification of cinnamic acid was also confirmed by electrochemical method using ethyl cinnamate which appeared to enhance the antioxidant activity. These findings should stimulate the application of such lipase-catalyzed reactions for the preparation of food acceptable esters of cinnamic acid as potential lipophilic antioxidants.",
publisher = "Tatranské Matliare : Slovak Society of Chemical Engineering",
journal = "Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering",
title = "Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties",
pages = "1426-1432",
url = "https://hdl.handle.net/21.15107/rcub_dais_493"
}

Knežević Jugović, Z., Jakovetić, S., Jugović, B., Gvozdenović, M. M., Grbavčić, S., Bezbradica, D.,& Antov, M.. (2012). Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties. in Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering
Tatranské Matliare : Slovak Society of Chemical Engineering., 1426-1432.
https://hdl.handle.net/21.15107/rcub_dais_493

Knežević Jugović Z, Jakovetić S, Jugović B, Gvozdenović MM, Grbavčić S, Bezbradica D, Antov M. Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties. in Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering. 2012;:1426-1432.
https://hdl.handle.net/21.15107/rcub_dais_493 .

Knežević Jugović, Zorica, Jakovetić, Sonja, Jugović, Branimir, Gvozdenović, Milica M., Grbavčić, Sanja, Bezbradica, Dejan, Antov, Mirjana, "Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties" in Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering (2012):1426-1432,
https://hdl.handle.net/21.15107/rcub_dais_493 .

TY  - JOUR
AU  - Antov, Mirjana
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica M.
AU  - Knežević Jugović, Zorica
PY  - 2012
UR  - https://dais.sanu.ac.rs/123456789/459
AB  - This study is concerned with the partitioning of cellulolytic activity in the polyethylene glycol/dextran two-phase systems. In the system of 10% (w/w) polyethylene glycol 1500/5% (w/w) dextran 500,000/80% (w/w) crude enzyme at the pH 5, 100%, yield of cellulolytic activity from Penicillium sp. in the top phase was achieved in a single extraction step. Addition of KH2PO4 to this system at a concentration of 15 mmol/L improved the purification factor in the top phase for cellulolytic activity from crude preparation to a value of 2.6, although it had an adverse effect on the yield in the same phase. [Projekat Ministarstva nauke Republike Srbije, br. 46010]
PB  - Belgrade : Faculty of Technology, Novi Sad
T2  - Acta periodica technologica
T1  - Partitioning of cellulolytic activity in the polyethylene glycol/dextran two-phase systems
SP  - 151
EP  - 158
DO  - 10.2298/APT1243151A
UR  - https://hdl.handle.net/21.15107/rcub_dais_459
ER  - 

@article{
author = "Antov, Mirjana and Jugović, Branimir and Gvozdenović, Milica M. and Knežević Jugović, Zorica",
year = "2012",
abstract = "This study is concerned with the partitioning of cellulolytic activity in the polyethylene glycol/dextran two-phase systems. In the system of 10% (w/w) polyethylene glycol 1500/5% (w/w) dextran 500,000/80% (w/w) crude enzyme at the pH 5, 100%, yield of cellulolytic activity from Penicillium sp. in the top phase was achieved in a single extraction step. Addition of KH2PO4 to this system at a concentration of 15 mmol/L improved the purification factor in the top phase for cellulolytic activity from crude preparation to a value of 2.6, although it had an adverse effect on the yield in the same phase. [Projekat Ministarstva nauke Republike Srbije, br. 46010]",
publisher = "Belgrade : Faculty of Technology, Novi Sad",
journal = "Acta periodica technologica",
title = "Partitioning of cellulolytic activity in the polyethylene glycol/dextran two-phase systems",
pages = "151-158",
doi = "10.2298/APT1243151A",
url = "https://hdl.handle.net/21.15107/rcub_dais_459"
}

Antov, M., Jugović, B., Gvozdenović, M. M.,& Knežević Jugović, Z.. (2012). Partitioning of cellulolytic activity in the polyethylene glycol/dextran two-phase systems. in Acta periodica technologica
Belgrade : Faculty of Technology, Novi Sad., 151-158.
https://doi.org/10.2298/APT1243151A
https://hdl.handle.net/21.15107/rcub_dais_459

Antov M, Jugović B, Gvozdenović MM, Knežević Jugović Z. Partitioning of cellulolytic activity in the polyethylene glycol/dextran two-phase systems. in Acta periodica technologica. 2012;:151-158.
doi:10.2298/APT1243151A
https://hdl.handle.net/21.15107/rcub_dais_459 .

Antov, Mirjana, Jugović, Branimir, Gvozdenović, Milica M., Knežević Jugović, Zorica, "Partitioning of cellulolytic activity in the polyethylene glycol/dextran two-phase systems" in Acta periodica technologica (2012):151-158,
https://doi.org/10.2298/APT1243151A .,
https://hdl.handle.net/21.15107/rcub_dais_459 .

TY  - JOUR
AU  - Bezbradica, Dejan
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica M.
AU  - Jakovetić, Sonja
AU  - Knežević Jugović, Zorica
PY  - 2011
UR  - https://dais.sanu.ac.rs/123456789/702
AB  - Electrochemical synthesis of polyaniline support for enzyme immobilization provides easier control over the properties of obtained polymer and reduced risk of biocatalyst inactivation with residues of toxic compounds. In the present study, immobilization of lipase from Candida rugosa on electrochemically synthesized PANI (activated with glutaraldehyde) resulted with high lipase loadings up to 93.7 mg of proteins per gram of dry support. The activation of support and immobilization were optimized, with respect to activity yield. The optimum concentration of glutaraldehyde was 2% (w/v) and optimum concentration of enzyme was 4 mg ml−1. Modification of enzyme surface with carbodiimide and ethylenediamine was performed in order to increase concentration of amino groups. Aminated lipase exhibited higher specific activity (52%) and thermal stability (3 times) after immobilization, compared with non-modified lipase. Also, reusability of immobilized enzyme was significantly increased with amination, especially if immobilization was performed at pH 10, so in such a way obtained derivative retained 91% of activity after 15 reaction cycles.
PB  - Elsevier
T2  - Journal of Molecular Catalysis B: Enzymatic
T1  - Electrochemically synthesized polyaniline as support for lipase immobilization
SP  - 55
EP  - 60
DO  - 10.1016/j.molcatb.2011.02.004
UR  - https://hdl.handle.net/21.15107/rcub_dais_702
ER  - 

@article{
author = "Bezbradica, Dejan and Jugović, Branimir and Gvozdenović, Milica M. and Jakovetić, Sonja and Knežević Jugović, Zorica",
year = "2011",
abstract = "Electrochemical synthesis of polyaniline support for enzyme immobilization provides easier control over the properties of obtained polymer and reduced risk of biocatalyst inactivation with residues of toxic compounds. In the present study, immobilization of lipase from Candida rugosa on electrochemically synthesized PANI (activated with glutaraldehyde) resulted with high lipase loadings up to 93.7 mg of proteins per gram of dry support. The activation of support and immobilization were optimized, with respect to activity yield. The optimum concentration of glutaraldehyde was 2% (w/v) and optimum concentration of enzyme was 4 mg ml−1. Modification of enzyme surface with carbodiimide and ethylenediamine was performed in order to increase concentration of amino groups. Aminated lipase exhibited higher specific activity (52%) and thermal stability (3 times) after immobilization, compared with non-modified lipase. Also, reusability of immobilized enzyme was significantly increased with amination, especially if immobilization was performed at pH 10, so in such a way obtained derivative retained 91% of activity after 15 reaction cycles.",
publisher = "Elsevier",
journal = "Journal of Molecular Catalysis B: Enzymatic",
title = "Electrochemically synthesized polyaniline as support for lipase immobilization",
pages = "55-60",
doi = "10.1016/j.molcatb.2011.02.004",
url = "https://hdl.handle.net/21.15107/rcub_dais_702"
}

Bezbradica, D., Jugović, B., Gvozdenović, M. M., Jakovetić, S.,& Knežević Jugović, Z.. (2011). Electrochemically synthesized polyaniline as support for lipase immobilization. in Journal of Molecular Catalysis B: Enzymatic
Elsevier., 55-60.
https://doi.org/10.1016/j.molcatb.2011.02.004
https://hdl.handle.net/21.15107/rcub_dais_702

Bezbradica D, Jugović B, Gvozdenović MM, Jakovetić S, Knežević Jugović Z. Electrochemically synthesized polyaniline as support for lipase immobilization. in Journal of Molecular Catalysis B: Enzymatic. 2011;:55-60.
doi:10.1016/j.molcatb.2011.02.004
https://hdl.handle.net/21.15107/rcub_dais_702 .

Bezbradica, Dejan, Jugović, Branimir, Gvozdenović, Milica M., Jakovetić, Sonja, Knežević Jugović, Zorica, "Electrochemically synthesized polyaniline as support for lipase immobilization" in Journal of Molecular Catalysis B: Enzymatic (2011):55-60,
https://doi.org/10.1016/j.molcatb.2011.02.004 .,
https://hdl.handle.net/21.15107/rcub_dais_702 .