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Carbon nanotubes molybdenum disulfide 3D nanocomposite as novel nanoscaffolds to immobilize Lens culinaris β-galactosidase (Lsbgal): Robust stability, reusability, and effective bioconversion of lactose in whey

BiomanufacturingEngineeringLens Culinaris β-GalactosidaseBiochemical EngineeringBiotechnologyBio-based NanomaterialsBiopolymersPolysaccharideNovel NanoscaffoldsEnzyme ImmobilizationBiomolecular EngineeringRobust Stability