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La ricerca find articoli where soggetti phrase all words 'EMULSIFYING PROPERTIES' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 204 riferimenti
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    1. Martin, AH; Bos, MA; van Vliet, T
      Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface

      FOOD HYDROCOLLOIDS
    2. Djagny, KB; Wang, Z; Xu, SY
      Gelatin: A valuable protein for food and pharmaceutical industries: Review

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    3. Euston, SR; Mayhill, PG
      Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets

      FOOD RESEARCH INTERNATIONAL
    4. Aoki, T; Hiidome, Y; Sugimoto, Y; Ibrahim, HR; Kato, Y
      Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction

      FOOD RESEARCH INTERNATIONAL
    5. Moure, A; Sineiro, J; Dominguez, H
      Extraction and functionality of membrane-concentrated protein from defatted Rosa rubiginosa seeds

      FOOD CHEMISTRY
    6. Pares, D; Ledward, DA
      Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing

      FOOD CHEMISTRY
    7. Wong, KH; Cheung, PCK
      Nutritional evaluation of some subtropical red and green seaweeds Part II.In vitro protein digestibility and amino acid profiles of protein concentrates

      FOOD CHEMISTRY
    8. Tomasula, PM; Yee, WCF
      Enriched fractions of alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) from whey protein concentrate using carbon dioxide. Functional properties in aqueous solution

      JOURNAL OF FOOD PROCESSING AND PRESERVATION
    9. Nicanor, AB; Moreno, AO; Ayala, ALM; Ortiz, GD
      Guava seed protein isolate: Functional and nutritional characterization

      JOURNAL OF FOOD BIOCHEMISTRY
    10. Hartmann, C; Wilhelmson, M
      The hen's egg yolk: a source of biologically active substances

      WORLDS POULTRY SCIENCE JOURNAL
    11. Schwenke, KD
      Reflections about the functional potential of legume proteins - A review

      NAHRUNG-FOOD
    12. Tomoskozi, S; Lasztity, R; Haraszi, R; Baticz, O
      Isolation and study of the functional properties of pea proteins

      NAHRUNG-FOOD
    13. Hogan, SA; McNamee, BF; O'Riordan, ED; O'Sullivan, M
      Microencapsulating properties of whey protein concentrate 75

      JOURNAL OF FOOD SCIENCE
    14. Girardet, JM; Humbert, G; Creusot, N; Chardot, V; Campagna, S; Courthaudon, JL; Gaillard, JL
      Dilational rheology of mixed beta-casein/Tween 20 and beta-casein (f114-169)/Tween 20 films at oil-water interface

      JOURNAL OF COLLOID AND INTERFACE SCIENCE
    15. Xu, QY; Nakajima, M; Nabetani, H; Ichikawa, S; Liu, XQ
      Effect of the dispersion behavior of a nonionic surfactant on surface activity and emulsion stability

      JOURNAL OF COLLOID AND INTERFACE SCIENCE
    16. Djagny, KB; Wang, Z; Xu, SY
      Conformational changes and some functional characteristics of gelatin esterified with fatty acid

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    17. Razumovsky, L; Damodaran, S
      Incompatibility of mixing of proteins in adsorbed binary protein films at the air-water interface

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    18. Lajoie, N; Gauthier, SF; Pouliot, Y
      Improved storage stability of model infant formula by whey peptides fractions

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    19. Gorinstein, S; Caspi, A; Goshev, I; Moncheva, S; Zemser, M; Weisz, M; Libman, I; Lerner, HT; Trakhtenberg, S; Martin-Belloso, O
      Beer consumption and changes in stability of human serum proteins

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    20. Kobayashi, K; Hirano, A; Ohta, A; Yoshida, T; Takahashi, K; Hattori, M
      Reduced immunogenicity of beta-lactoglobulin by conjugation with carboxymethyl dextran differing in molecular weight

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    21. Euston, SR; Finnigan, SR; Hirst, RL
      Heat-induced destabilization of oil-in-water emulsions formed from hydrolyzed whey protein

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    22. van der Ven, C; Gruppen, H; de Bont, DBA; Voragen, AGJ
      Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    23. Raymundo, A; Empis, J; Sousa, I; Gallegos, C; Franco, JM
      Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions.

      GRASAS Y ACEITES
    24. Uthayakumaran, S; Tomoskozi, S; Tatham, AS; Savage, AWJ; Gianibelli, MC; Stoddard, FL; Bekes, F
      Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity

      CEREAL CHEMISTRY
    25. Malabat, C; Sanchez-Vioque, R; Rabiller, C; Gueguen, J
      Emulsifying and foaming properties of native and chemically modified peptides from the 2S and 12S proteins of rapeseed (Brassica napus L.)

      JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
    26. Anderson, A; Hettiarachchy, N; Ju, ZY
      Physicochemical properties of pronase-treated rice glutelin

      JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
    27. Jeon, YJ; Byun, HG; Kim, SK
      Improvement of functional properties of cod frame protein hydrolysates using ultrafiltration membranes

      PROCESS BIOCHEMISTRY
    28. Robins, MM
      Emulsions - creaming phenomena

      CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
    29. Hattori, M; Nagasawa, K; Ohgata, K; Sone, N; Fukuda, A; Matsuda, H; Takahashi, K
      Reduced immunogenicity of beta-lactoglobulin by conjugation with carboxymethyl dextran

      BIOCONJUGATE CHEMISTRY
    30. Kristinsson, HG; Rasco, BA
      Fish protein hydrolysates: Production, biochemical, and functional properties

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    31. Jahaniaval, F; Kakuda, Y; Abraham, V; Marcone, MF
      Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties

      FOOD RESEARCH INTERNATIONAL
    32. Cassia, RO; Martone, CB; Sanchez, JJ
      Characterization of fish protein hydrolysates obtained by enzymatic autolysis

      LATIN AMERICAN APPLIED RESEARCH
    33. Mwasaru, MA; Muhammad, K; Bakar, J; Man, YBC
      Influence of altered solvent environment on the functionality of pigeonpea(Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates

      FOOD CHEMISTRY
    34. Babiker, EE
      Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein

      FOOD CHEMISTRY
    35. El-Adawy, TA
      Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate

      FOOD CHEMISTRY
    36. Ye, AQ; Srinivasan, M; Singh, H
      Influence of NaCl addition on the properties of emulsions formed with commercial calcium caseinate

      FOOD CHEMISTRY
    37. Sze-Tao, KWC; Sathe, SK
      Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate

      FOOD CHEMISTRY
    38. Le Denmat, M; Anton, M; Beaumal, V
      Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules

      FOOD HYDROCOLLOIDS
    39. Shepherd, R; Robertson, A; Ofman, D
      Dairy glycoconjugate emulsifiers: casein-maltodextrins

      FOOD HYDROCOLLOIDS
    40. Dickinson, E; James, JD
      Influence of high-pressure treatment on beta-lactoglobulin-pectin associations in emulsions and gels

      FOOD HYDROCOLLOIDS
    41. Nakamura, S; Kato, A
      Multi-functional biopolymer prepared by covalent attachment of galactomannan to egg-white proteins through naturally occurring Maillard reaction

      NAHRUNG-FOOD
    42. Rahali, V; Chobert, JM; Haertle, T; Gueguen, J
      Emulsification of chemical and enzymatic hydrolysates of beta-lactoglobulin: characterization of the peptides adsorbed at the interface

      NAHRUNG-FOOD
    43. Lorenzen, PC
      Techno-functional properties of transglutaminase-treated milk proteins

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    44. Danthine, S; Blecker, C; Paquot, M; Innocente, N; Deroanne, C
      Progress in milk fat globule membrane research: a review.

      LAIT
    45. Anton, M; Le Denmat, H; Gandemer, G
      Thermostability of hen egg yolk granules: Contribution of native structureof granules

      JOURNAL OF FOOD SCIENCE
    46. Santos, CV; Tomasula, PM
      Acylation and solubility of casein precipitated by carbon dioxide

      JOURNAL OF FOOD SCIENCE
    47. de la Barca, AMC; Ruiz-Salazar, RA; Jara-Marini, ME
      Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties

      JOURNAL OF FOOD SCIENCE
    48. Girardet, JM; Debomy, L; Courthaudon, JL; Miclo, L; Humbert, G; Gaillard, JL
      Viscoelastic properties of oil-water interfaces covered by bovine beta-casein tryptic peptides

      JOURNAL OF DAIRY SCIENCE
    49. Hattori, M; Okada, Y; Takahashi, K
      Functional changes in beta-lactoglobulin upon conjugation with carboxymethyl cyclodextrin

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    50. Yeboah, FK; Alli, I; Yaylayan, VA; Konishi, Y; Stefanowicz, P
      Monitoring glycation of lysozyme by electrospray ionization mass spectrometry

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    51. Hattori, M; Numamoto, K; Kobayashi, K; Takahashi, K
      Functional changes in beta-lactoglobulin by conjugation with cationic saccharides

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    52. Khan, MAS; Nakamura, S; Ogawa, M; Akita, E; Azakami, H; Kato, A
      Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    53. Ramkumar, C; Singh, H; Munro, PA; Singh, AM
      Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    54. Kristinsson, HG; Rasco, BA
      Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    55. Sato, R; Sawabe, T; Kishimura, H; Hayashi, K; Saeki, H
      Preparation of neoglycoprotein from carp myofibrillar protein and alginateoligosaccharide: Improved solubility in low ionic strength medium

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    56. Sotelo, A; Gonzalez, L
      Low cholesterol egg powder. Nutritive and sanitary characteristics of the product

      ARCHIVOS LATINOAMERICANOS DE NUTRICION
    57. Franco, JM; Partal, P; Ruiz-Marquez, D; Conde, B; Gallegos, C
      Influence of pH and protein thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions

      JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
    58. Miyaguchi, Y; Tsutsumi, M; Nagayama, K
      Properties of glycated globin prepared through the Maillard reaction

      JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
    59. Raymundo, A; Franco, JM; Partal, P; Sousa, I; Gallegos, C
      Effect of the lupin protein/surfactant ratio on linear viscoelastic properties of oil-in-water emulsions

      JOURNAL OF SURFACTANTS AND DETERGENTS
    60. Soral-Smietana, M; Amarowicz, R; Swigon, A; Sijtsma, L
      Comparison of solubility of pea protein hydrolysate by three analytical methods

      INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
    61. Caessens, PWJR; Visser, S; Gruppen, H; van Aken, GA; Voragen, AGJ
      Emulsion and foam properties of plasmin derived beta-casein peptides

      INTERNATIONAL DAIRY JOURNAL
    62. Segall, KI; Goff, HD
      Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions

      INTERNATIONAL DAIRY JOURNAL
    63. Deleu, M; Razafindralambo, H; Popineau, Y; Jacques, P; Thonart, P; Paquot, M
      Interfacial and emulsifying properties of lipopeptides from Bacillus subtilis

      COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
    64. Mwasaru, MA; Muhammad, K; Bakar, J; Man, YBC
      Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. II. Functional properties

      FOOD CHEMISTRY
    65. Yeboah, FK; Alli, I; Simpson, BK; Konishi, Y; Gibbs, BF
      Tryptic fragments of phaseolin from protein isolates of Phaseolus beans

      FOOD CHEMISTRY
    66. Rahali, V; Gueguen, J
      Chemical cleavage of bovine beta-lactoglobulin by BNPS-skatole for preparative purposes: Comparative study of hydrolytic procedures and peptide characterization

      JOURNAL OF PROTEIN CHEMISTRY
    67. Reiffers-Magnani, CK; Cuq, JL; Watzke, HJ
      Composite structure formation in whey protein stabilized O/W emulsions. I.Influence of the dispersed phase on viscoelastic properties

      FOOD HYDROCOLLOIDS
    68. Groubet, R; Chobert, JM; Haertle, T
      Functional properties of milk proteins glycated in mild conditions

      SCIENCES DES ALIMENTS
    69. Singh, S; McLean, JD; Kilpatrick, PK
      Fused ring aromatic solvency in destabilizing water-in-asphaltene-heptane-toluene emulsions

      JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
    70. Wu, W; Hettiarachchy, NS; Kalapathy, U; Williams, WP
      Functional properties and nutritional quality of alkali- and heat-treated soy protein isolate

      JOURNAL OF FOOD QUALITY
    71. Haertle, T; Chobert, JM
      Recent progress in processing of dairy proteins: A review

      JOURNAL OF FOOD BIOCHEMISTRY
    72. Marcone, WF; Kakuda, Y
      A comparative study of the functional properties of amaranth and soybean globulin isolates

      NAHRUNG-FOOD
    73. Huang, XL; Catignani, GL; Swaisgood, HE
      Modification of rheological properties of whey protein isolates by limitedproteolysis

      NAHRUNG-FOOD
    74. Sitohy, M; Popineau, Y; Chobert, JM; Haertle, T
      Mild method of simultaneous methionine grafting and phosphorylation of soybean globulins improves their functional properties

      NAHRUNG-FOOD
    75. Krause, JP; Wustneck, R; Schwenke, KD
      Interfacial behaviour of succinylated faba bean legumin at low ionic strength

      NAHRUNG-FOOD
    76. Ziajka, S; Dzwolak, W
      Effect of ultrafiltration of enzymatic hydrolysates of milk proteins on bitterness

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    77. Goel, PK; Singhal, RS; Kulkarni, PR
      Deep-fat fried noodle-like products from model individual blends of corn starch with casein, soy protein or their hydrolysates

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    78. Liceaga-Gesualdo, AM; Li-Chan, ECY
      Functional properties of fish protein hydrolysate from herring (Clupea harengus)

      JOURNAL OF FOOD SCIENCE
    79. Chan, WM; Ma, CY
      Modification of proteins from soymilk residue (okara) by trypsin

      JOURNAL OF FOOD SCIENCE
    80. Matringe, E; Luu, RPT; Lorient, D
      Functional properties of milk-egg mixtures

      JOURNAL OF FOOD SCIENCE
    81. Casper, JL; Wendorff, WL; Thomas, DL
      Functional properties of whey protein concentrates from caprine and ovine specialty cheese wheys

      JOURNAL OF DAIRY SCIENCE
    82. Caessens, PWJR; Visser, S; Gruppen, H; Voragen, AGJ
      beta-lactoglobulin hydrolysis. 1. Peptide composition and functional properties of hydrolysates obtained by the action of plasmin, trypsin, and Staphylococcus aureus V8 protease

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    83. Wagner, JR; Gueguen, J
      Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    84. Khan, MAS; Babiker, EFE; Azakami, H; Kato, A
      Molecular mechanism of the excellent emulsifying properties of phosvitin-galactomannan conjugate

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    85. Handa, A; Kuroda, N
      Functional improvements in dried egg white through the Maillard reaction

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    86. Caessens, PWJR; Gruppen, H; Slangen, CJ; Visser, S; Voragen, AGJ
      Functionality of beta-casein peptides: Importance of amphipathicity for emulsion-stabilizing properties

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    87. Cayot, P; Roullier, L; Tainturier, G
      Electrochemical modifications of proteins. 1. Glycitolation

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    88. Liu, MX; Lee, DS; Damodaran, S
      Emulsifying properties of acidic subunits of soy 11S globulin

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    89. Vioque, L; Sanchez-Vioque, P; Clemente, A; Pedroche, U; Bautista, U; Millan, F
      Production and characterization of an extensive rapeseed protein hydrolysate

      JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
    90. Schmitt, C; Sanchez, C; Desobry-Banon, S; Hardy, J
      Structure and technofunctional properties of protein-polysaccharide complexes: A review

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    91. RONYAI E; SIMANDI B; TOMOSKOZI S; DEAK A; VIGH L; WEINBRENNER Z
      SUPERCRITICAL-FLUID EXTRACTION OF CORN GERM WITH CARBON-DIOXIDE ETHYL-ALCOHOL MIXTURE

      The Journal of supercritical fluids
    92. Cserhalmi, Z; Czukor, B; Gajzago-Schuster, I
      Emulsifying properties, surface hydrophobicity and thermal denaturation ofpea protein fractions

      ACTA ALIMENTARIA
    93. BABIKER EE; KATO A
      IMPROVEMENT OF THE FUNCTIONAL-PROPERTIES OF SORGHUM PROTEIN BY PROTEIN-POLYSACCHARIDE AND PROTEIN-PROTEIN COMPLEXES

      Die Nahrung
    94. SULE E; TOMOSKOZI S; HAJOS G
      FUNCTIONAL-PROPERTIES OF ENZYMATICALLY MODIFIED PLANT-PROTEINS (SHORTCOMMUNICATION)

      Die Nahrung
    95. TOMOSKOZI S; LASZTITY R; SULE E; GAUGECZ J; VARGA J
      FUNCTIONAL-PROPERTIES OF NATIVE AND MODIFIED WHEAT-GERM PROTEIN ISOLATES AND FRACTIONS

      Die Nahrung
    96. Wijers, MC; Pouliot, Y; Gauthier, SF; Pouliot, M; Nadeau, L
      Use of nanofiltration membranes for the desalting of peptide fractions from whey protein enzymatic hydrolysates

      LAIT
    97. JOHN A; SHASTRI PN
      STUDIES ON FOOD MACROMOLECULES BY DIFFERENTIAL SCANNING CALORIMETRY -A CRITICAL-APPRAISAL

      Journal of Food Science and Technology
    98. SLATTERY H; FITZGERALD RJ
      FUNCTIONAL-PROPERTIES AND BITTERNESS OF SODIUM CASEINATE HYDROLYSATESPREPARED WITH A BACILLUS PROTEINASE

      Journal of food science
    99. LIU LH; HUNG TV
      FUNCTIONAL-PROPERTIES OF ACETYLATED CHICKPEA PROTEINS

      Journal of food science
    100. CASANOVA H; DICKINSON E
      RHEOLOGY AND FLOCCULATION OF OIL-IN-WATER EMULSIONS MADE WITH MIXTURES OF ALPHA(S1)-CASEIN PLUS BETA-CASEIN

      Journal of colloid and interface science (Print)


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Documento generato il 06/08/20 alle ore 01:12:44