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La ricerca find articoli where soggetti phrase all words 'FOOD PROTEINS' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 150 riferimenti
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    1. Bylaite, E; Venskutonis, PR; Mapdpieriene, R
      Properties of caraway (Carum carvi L.) essential oil encapsulated into milk protein-based matrices

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    2. Shukla, R; Cheryan, M
      Zein: the industrial protein from corn

      INDUSTRIAL CROPS AND PRODUCTS
    3. Matoba, N; Yamada, Y; Usui, H; Nakagiri, R; Yoshikawa, H
      Designing potent derivatives of ovokinin(2-7), an anti-hypertensive peptide derived from ovalbumin

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    4. Mustafa, A; Hamsten, A; Holm, G; Lefvert, AK
      Circulating immune complexes induced by food proteins implicated in precocious myocardial infarction

      ANNALS OF MEDICINE
    5. Olesen, AB
      Role of the early environment for expression of atopic dermatitis

      JOURNAL OF THE AMERICAN ACADEMY OF DERMATOLOGY
    6. Schwenke, KD
      Reflections about the functional potential of legume proteins - A review

      NAHRUNG-FOOD
    7. Gaucheron, F
      Heat-induced deamidation of caseins: influence of physicochemical conditions

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    8. Michel, M; Leser, ME; Syrbe, A; Clerc, MF; Bauwens, I; Bovetto, L; von Schack, ML; Watzke, HJ
      Pressure effects on whey protein-pectin mixtures

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    9. Takeda, K; Matsumura, Y; Shimizu, M
      Emulsifying and surface properties of wheat gluten under acidic conditions

      JOURNAL OF FOOD SCIENCE
    10. Ohtsuka, T; Umezawa, Y; Nio, N; Kubota, K
      Comparison of deamidation activity of transglutaminases

      JOURNAL OF FOOD SCIENCE
    11. Yang, J; Dunker, AK; Powers, JR; Clark, S; Swanson, BG
      beta-Lactoglobulin molten globule induced by high pressure

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    12. de Jong, GAH; Wijngaards, G; Boumans, H; Koppelman, SJ; Hessing, M
      Purification and substrate specificity of transglutaminases from blood andStreptoverticillium mobaraense

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    13. Kim, SK; Byun, HG; Park, PJ; Shahidi, F
      Angiotensin I converting enzyme inhibitory peptides purified from bovine skin gelatin hydrolysate

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

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    15. Yamaguchi, S; Jeenes, DJ; Archer, DB
      Protein-glutaminase from Chryseobacterium proteolyticum, an enzyme that deamidates glutaminyl residues in proteins - Purification, characterization and gene cloning

      EUROPEAN JOURNAL OF BIOCHEMISTRY
    16. Koksel, H; Sivri, D; Ng, PKW; Steffe, JF
      Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug-damaged wheat flour doughs

      CEREAL CHEMISTRY
    17. Meisel, H
      Bioactive peptides from milk proteins: a perspective for consumers and producers

      AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY
    18. Hojilla-Evangelista, MP; Dunn, LB
      Foaming properties of soybean protein-based plywood adhesives

      JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
    19. 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
    20. Hyun, CK; Shin, HK
      Utilization of bovine blood plasma proteins for the production of angiotensin I converting enzyme inhibitory peptides

      PROCESS BIOCHEMISTRY
    21. Wilde, PJ
      Interfaces: their role in foam and emulsion behaviour

      CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
    22. Kristinsson, HG; Rasco, BA
      Fish protein hydrolysates: Production, biochemical, and functional properties

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    23. 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
    24. Pihlanto-Leppala, A
      Bioactive peptides derived from bovine whey proteins: opioid and ace-inhibitory peptides

      TRENDS IN FOOD SCIENCE & TECHNOLOGY
    25. Moneret-Vautrin, DA; Kanny, G; Beaudouin, E; Morisset, M
      Methodology of double-blind controlled food challenges for the diagnosis of food allergies. Review of the literature and experience of these tests inthe department of internal medicine, clinical immunology and allergology, in Nancy.

      REVUE FRANCAISE D ALLERGOLOGIE ET D IMMUNOLOGIE CLINIQUE
    26. Schmitt, C; Sanchez, C; Despond, S; Renard, D; Thomas, F; Hardy, J
      Effect of protein aggregates on the complex coacervation between beta-lactoglobulin and acacia gum at pH 4.2

      FOOD HYDROCOLLOIDS
    27. Hinton, DM
      USFDA "Redbook II" immunotoxicity testing guidelines and research in immunotoxicity evaluations of food chemicals and new food proteins

      TOXICOLOGIC PATHOLOGY
    28. Yamaguchi, S; Yokoe, M
      A novel protein-deamidating enzyme from Chryseobacterium proteolyticum sp nov., a newly isolated bacterium from soil

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    29. 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
    30. Lorenzen, PC
      Processes for modifying milk protein.

      KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE
    31. Hagolle, N; Relkin, P; Popineau, Y; Bertrand, D
      Study of the stability of egg white protein-based foams: effect of heatingprotein solution

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    32. Schwenke, KD; Mothes, R; Dudek, S; Gornitz, E
      Phosphorylation of the 12S globulin from rapeseed (Brassica napus L.) by phosphorous oxychloride: Chemical and conformational aspects

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    33. Mongenot, N; Charrier, S; Chalier, P
      Effect of ultrasound emulsification on cheese aroma encapsulation by carbohydrates

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    34. Ohtsuka, T; Sawa, A; Kawabata, R; Nio, N; Motoki, M
      Substrate specificities of microbial transglutaminase for primary amines

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    35. Vioque, J; Sanchez-Vioque, R; Clemente, A; Pedroche, J; Yust, MM; Millan, F
      Bioactive peptides in storage proteins.

      GRASAS Y ACEITES
    36. Fillery-Travis, A; Mills, ENC; Wilde, P
      Protein-lipid interactions at interfaces

      GRASAS Y ACEITES
    37. Linares, E; Larre, C; Lemeste, M; Popineau, Y
      Emulsifying and foaming properties of gluten hydrolysates with an increasing degree of hydrolysis: Role of soluble and insoluble fractions

      CEREAL CHEMISTRY
    38. Augustin, MA
      Mineral salts and their effect on milk functionality

      AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY
    39. Ikeuchi, Y
      Effects of high pressure on food proteins

      NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY
    40. Erbe, T; Bruckner, H
      Microwave treatment of dietary gelatin does not generate cis-4-hydroxy-L-proline, an inhibitor of collagen biosynthesis

      ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    41. Gueguen, J; Sanchez-Vioque, R; Malabat, C
      Plant proteins: A source of multifunctional macromolecules

      OCL-OLEAGINEUX CORPS GRAS LIPIDES
    42. Ferrer, E; Alegria, A; Farre, R; Abellan, P; Romero, F
      Review: Indicators of damage of protein quality and nutritional value of milk

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    43. Garti, N
      What can nature offer from an emulsifier point of view: trends and progress?

      COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
    44. Wahyuni, M; Ishizaki, S; Tanaka, M
      Improvement of functional properties of fish water soluble proteins with glucose-6-phosphate through the Maillard reaction

      FISHERIES SCIENCE
    45. 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
    46. Sorgentini, DA; Wagner, JR
      Comparative study of structural characteristics and thermal behavior of whey and isolate soybean proteins

      JOURNAL OF FOOD BIOCHEMISTRY
    47. Mimouni, B; Azanza, JL; Raymond, J
      Influence of double enzymic hydrolyses on gluten functionality

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    48. Iametti, S; Donnizzelli, E; Pittia, P; Rovere, PP; Squarcina, N; Bonomi, F
      Characterization of high-pressure-treated egg albumen

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

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    50. 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
    51. Sanchez-Vioque, R; Vioque, J; Clemente, A; Pedroche, J; Bautista, J; Millan, F
      Interaction of chickpea (Cicer arietinum L.) legumin with oxidized linoleic acid

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    52. Pitois, E; Chardot, T; Meunier, JC
      Overphosphorylation of milk caseins by a recombinant protein kinase CK2 catalytic subunit

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    53. Watanabe, K; Xu, JQ; Shimoyamada, M
      Inhibiting effects of egg white dry-heated at 120 degrees C on heat aggregation and coagulation of egg white and characteristics of dry-heated egg white

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    54. Sun, XZS; Kim, HR; Mo, XQ
      Plastic performance of soybean protein components

      JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
    55. LUPKE M; BRUCKNER H
      GAS-CHROMATOGRAPHIC EVALUATION OF AMINO-ACID EPIMERIZATION IN THE COURSE OF GELATIN MANUFACTURING AND PROCESSING

      ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    56. Innocente, N; Corradini, C; Blecker, C; Paquot, M
      Emulsifying properties of the total fraction and the hydrophobic fraction of bovine milk proteose-peptones

      INTERNATIONAL DAIRY JOURNAL
    57. Makievski, AV; Wustneck, R; Grigoriev, DO; Kragel, J; Trukhin, DV
      Protein adsorption isotherms studied by axisymmetric drop shape analysis

      COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
    58. Korhonen, H; Pihlanto-Leppala, A; Rantamaki, P; Tupasela, T
      Impact of processing on bioactive proteins and peptides

      TRENDS IN FOOD SCIENCE & TECHNOLOGY
    59. TRINDADE JC
      THE IMPORTANCE OF DIAGNOSIS OF ALLERGY IN EARLY WHEEZING

      Pediatric allergy and immunology
    60. APENTEN RKO
      THE EFFECT OF PROTEIN UNFOLDING STABILITY ON THEIR RATES OF IRREVERSIBLE DENATURATION

      Food hydrocolloids
    61. BOLTE G; KNAUSS M; METZDORF I; STERN M
      POSTNATAL MATURATION OF RAT SMALL-INTESTINAL BRUSH-BORDER MEMBRANES CORRELATES WITH INCREASE IN FOOD PROTEIN-BINDING CAPACITY

      Digestive diseases and sciences
    62. MARSMAN GJP; GRUPPEN H; DEGROOT J; VORAGEN AGJ
      EFFECT OF TOASTING AND EXTRUSION AT DIFFERENT SHEAR LEVELS ON SOY PROTEIN INTERACTIONS

      Journal of agricultural and food chemistry
    63. RAZAFINDRALAMBO H; POPINEAU Y; DELEU M; HBID C; JACQUES P; THONART P; PAQUOT M
      FOAMING PROPERTIES OF LIPOPEPTIDES PRODUCED BY BACILLUS-SUBTILIS - EFFECT OF LIPID AND PEPTIDE STRUCTURAL ATTRIBUTES

      Journal of agricultural and food chemistry
    64. WU WU; HETTIARACHCHY NS; QI M
      HYDROPHOBICITY, SOLUBILITY, AND EMULSIFYING PROPERTIES OF SOY PROTEIN-PEPTIDES PREPARED BY PAPAIN MODIFICATION AND ULTRAFILTRATION

      Journal of the American Oil Chemists' Society
    65. MASSOURA E; VEREIJKEN JM; KOLSTER P; DERKSEN JTP
      PROTEINS FROM CRAMBE ABYSSINICA OILSEED - II - BIOCHEMICAL AND FUNCTIONAL-PROPERTIES

      Journal of the American Oil Chemists' Society
    66. GARCIA MC; TORRE M; MARINA ML; LABORDA F
      COMPOSITION AND CHARACTERIZATION OF SOYBEAN AND RELATED PRODUCTS

      Critical reviews in food science and nutrition
    67. IMAFIDON GI; FARKYE NY; SPANIER AM
      ISOLATION, PURIFICATION, AND ALTERATION OF SOME FUNCTIONAL-GROUPS OF MAJOR MILK-PROTEINS - A REVIEW

      Critical reviews in food science and nutrition
    68. ALUKO RE; YADA RY
      SOME PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF COWPEA (VIGNA-UNGUICULATA) ISOELECTRIC PROTEIN ISOLATE AS A FUNCTION OF PH AND SALT CONCENTRATION

      International journal of food sciences and nutrition
    69. INGROSSO D; PERNA AF; DANGELO S; BURO MD; MALANGA P; GALLETTI P; DEROSA M; ZAPPIA V
      ENZYMATIC DETECTION OF L-ISOASPARTYL RESIDUES IN FOOD PROTEINS AND THE PROTECTIVE PROPERTIES OF TREHALOSE

      Journal of nutritional biochemistry
    70. DALGLEISH DG; WEST SJ; HALLETT FR
      THE CHARACTERIZATION OF SMALL EMULSION DROPLETS MADE FROM MILK-PROTEINS AND TRIGLYCERIDE OIL

      Colloids and surfaces. A, Physicochemical and engineering aspects
    71. PACHECO MTB; CABALLEROCORDOBA GM; SGARBIERI VC
      COMPOSITION AND NUTRITIVE-VALUE OF YEAST BIOMASS AND YEAST PROTEIN-CONCENTRATES

      Journal of nutritional science and vitaminology
    72. ALAMANOU S; DOXASTAKIS G
      EFFECT OF WET EXTRACTION METHODS ON THE EMULSIFYING AND FOAMING PROPERTIES OF LUPIN SEED PROTEIN ISOLATES (LUPINUS-ALBUS SSP. GRAECUS)

      Food hydrocolloids
    73. UIL JJ; VANELBURG RM; VANOVERBEEK FM; MULDER CJJ; VANBERGEHENEGOUWEN GP; HEYMANS HSA
      CLINICAL IMPLICATIONS OF THE SUGAR ABSORPTION TEST - INTESTINAL PERMEABILITY TEST TO ASSESS MUCOSAL BARRIER FUNCTION

      Scandinavian journal of gastroenterology
    74. CARP DJ; BARTHOLOMAI GB; PILOSOF AMR
      A KINETIC-MODEL TO DESCRIBE LIQUID DRAINAGE FROM SOY PROTEIN FOAMS OVER AN EXTENSIVE PROTEIN-CONCENTRATION RANGE

      Lebensmittel-Wissenschaft + Technologie
    75. CARP DJ; WAGNER J; BARTHOLOMAI GB; PILOSOF AMR
      RHEOLOGICAL METHOD FOR KINETICS OF DRAINAGE AND DISPROPORTIONATION OFSOY PROTEINS FOAMS

      Journal of food science
    76. KOLAKOWSKI E; WIANECKI M; BORTNOWSKA G; JAROSZ R
      TRYPSIN TREATMENT TO IMPROVE FREEZE TEXTURIZATION OF MINCED BREAM

      Journal of food science
    77. YILDIRIM M; HETTIARACHCHY NS
      BIOPOLYMERS PRODUCED BY CROSS-LINKING SOYBEAN 11S GLOBULIN WITH WHEY PROTEINS USING TRANSGLUTAMINASE

      Journal of food science
    78. LINDER M; ROZAN P; ELKOSSORI RL; FANNI J; VILLAUME C; MEJEAN L; PARMENTIER M
      NUTRITIONAL-VALUE OF VEAL BONE HYDROLYSATE

      Journal of food science
    79. ALUKO RE; YADA RY; LENCKI RW; MARANGONI AG
      STRUCTURAL AND FUNCTIONAL-PROPERTIES OF A PARTIALLY PURIFIED COWPEA (VIGNA-UNGUICULATA) GLOBULIN MODIFIED WITH PROTEIN-KINASE AND GLYCOPEPTIDASE

      Journal of agricultural and food chemistry
    80. MINE Y
      EFFECT OF DRY HEAT AND MILD ALKALINE TREATMENT ON FUNCTIONAL-PROPERTIES OF EGG-WHITE PROTEINS

      Journal of agricultural and food chemistry
    81. WANASUNDARA PKJPD; SHAHIDI F
      FUNCTIONAL-PROPERTIES OF ACYLATED FLAX PROTEIN ISOLATES

      Journal of agricultural and food chemistry
    82. CORREDIG M; DALGLEISH DG
      ISOLATES FROM INDUSTRIAL BUTTERMILK - EMULSIFYING PROPERTIES OF MATERIALS DERIVED FROM THE MILK-FAT GLOBULE-MEMBRANE

      Journal of agricultural and food chemistry
    83. LANDRY J; DELHAYE S
      TRYPTOPHAN CONTENTS OF PEA AND BROAD BEAN-SEEDS ASA FUNCTION OF NITROGEN-CONTENT

      Journal of agricultural and food chemistry
    84. ZHAO Q; GARREAU I; SANNIER F; PIOT JM
      OPIOID-PEPTIDES DERIVED FROM HEMOGLOBIN - HEMORPHINS

      Biopolymers
    85. YAMAMOTO N
      ANTIHYPERTENSIVE PEPTIDES DERIVED FROM FOOD PROTEINS

      Biopolymers
    86. NILSSON L; BJORKSTEN B; HATTEVIG G; KJELLMAN B; SIGURS N; KJELLMAN NIM
      SEASON OF BIRTH AS PREDICTOR OF ATOPIC MANIFESTATIONS

      Archives of Disease in Childhood
    87. KALAPATHY U; HETTIARACHCHY NS; RHEE KC
      EFFECT OF DYING METHODS ON MOLECULAR-PROPERTIES AND FUNCTIONALITIES OF DISULFIDE BOND-CLEAVED SOY PROTEINS

      Journal of the American Oil Chemists' Society
    88. GUO MR; FOX PF; FLYNN A; KINDSTEDT PS
      HEAT-INDUCED MODIFICATIONS OF THE FUNCTIONAL-PROPERTIES OF SODIUM CASEINATE

      International dairy journal
    89. BERISTAIN CI; AZUARA E; GARCIA HS; VERNONCARTER EJ
      KINETIC-MODEL FOR WATER OIL ABSORPTION OF MESQUITE GUM (PROSOPIS-JULIFLORA) AND GUM-ARABIC (ACACIA-SENEGAL)/

      International journal of food science & technology
    90. NONAKA M; MATSUURA Y; MOTOKI M
      INCORPORATION OF LYSINE AND LYSINE DIPEPTIDES INTO ALPHA(S1)-CASEIN BY CA2-INDEPENDENT MICROBIAL TRANSGLUTAMINASE()

      Bioscience, biotechnology, and biochemistry
    91. DEAN TP; CLARKE MCA; HOURIHANE JO; DEAN KR; WARNER JO
      APPLICATION OF AN ELECTROPHORETIC METHODOLOGY FOR THE IDENTIFICATION OF LOW-MOLECULAR-WEIGHT PROTEINS IN FOODS

      Pediatric allergy and immunology
    92. MA CY; HARWALKAR VR
      EFFECTS OF MEDIUM AND CHEMICAL MODIFICATION ON THERMAL-CHARACTERISTICS OF BETA-LACTOGLOBULIN

      Journal of thermal analysis
    93. MATSUMURA Y; CHANYONGVORAKUL Y; KUMAZAWA Y; OHTSUKA T; MORI T
      ENHANCED SUSCEPTIBILITY TO TRANSGLUTAMINASE REACTION OF ALPHA-LACTALBUMIN IN THE MOLTEN GLOBULE STATE

      Biochimica et biophysica acta. Protein structure and molecular enzymology
    94. VOROBEV MM; PARENT G; SAVOIE L
      QUANTITATIVE COMPARISON OF CASEIN AND RAPESEED PROTEOLYSIS BY PANCREATIN

      Die Nahrung
    95. HINRICHS J; RADEMACHER B; KESSLER HG
      REACTION-KINETICS OF PRESSURE-INDUCED DENATURATION OF WHEY PROTEINS

      Milchwissenschaft
    96. ELIZALDE BE; BARTHOLOMAI GB; PILOSOF AMR
      THE EFFECT OF PH ON THE RELATIONSHIP BETWEEN HYDROPHILIC LIPOPHILIC CHARACTERISTICS AND EMULSIFICATION PROPERTIES OF SOY PROTEINS/

      Lebensmittel-Wissenschaft + Technologie
    97. BOYER C; JOANDEL S; OUALI A; CULIOLI J
      DETERMINATION OF SURFACE HYDROPHOBICITY OF FAST AND SLOW MYOSINS FROMRABBIT SKELETAL-MUSCLES - IMPLICATION IN HEAT-INDUCED GELATION

      Journal of the Science of Food and Agriculture
    98. TSAI GJ; LIN SM; JIANG ST
      TRANSGLUTAMINASE FROM STREPTOVERTICILLIUM-LADAKANUM AND APPLICATION TO MINCED FISH PRODUCT

      Journal of food science
    99. MUTILANGI WAM; PANYAM D; KILARA A
      FUNCTIONAL-PROPERTIES OF HYDROLYSATES FROM PROTEOLYSIS OF HEAT-DENATURED WHEY-PROTEIN ISOLATE

      Journal of food science
    100. CHRISTENSEN BM; SORENSEN E; HOJRUP P; PETERSEN TE; RASMUSSEN LK
      LOCALIZATION OF POTENTIAL TRANSGLUTAMINASE CROSS-LINKING SITES IN BOVINE CASEINS

      Journal of agricultural and food chemistry


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Documento generato il 15/08/20 alle ore 13:02:56