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| Elastic Networks of Protein Particles | | Food biophysics |
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| Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi | | Food hydrocolloids |
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| Structural modifications of sugar beet pectin and the relationship of structure to functionality | | Food hydrocolloids |
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| Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone | | Food chemistry |
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| Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment | | Food chemistry |
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| Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese | | Dairy science and technology |
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| Mechanism of microwave-accelerated soy protein isolate–saccharide graft reactions | | Food research international |
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| Characterization of protein aggregates following a heating and freezing process | | Food research international |
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| The effect of ultrasound on the physical and functional properties of skim milk | | Innovative food science and emerging technologies |
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| Control of texture of cold-set gels through programmed bacterial acidification | | International dairy journal |
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| Inhibition of glycinin thermal aggregation by an artificial chaperone sodium dodecyl sulphate | | International journal of food science and technology |
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| Microstructure and physical properties of quarg cheese as affected by different heat treatments | | Journal of food processing and preservation |
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| Fundamental studies on the structural functionality of whey protein isolate in the presence of small polyhydroxyl compounds as co-solute | | Food chemistry |
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| Strategies for Enhancing Extracellular Secretion of Recombinant Cyclodextrin Glucanotransferase in E. coli | | Applied biochemistry and biotechnology |
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| Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system | | Food hydrocolloids |
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| Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams | | Food hydrocolloids |
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| Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix) | | Food hydrocolloids |
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| Functional Characterization of Ice Plant SKD1, an AAA-Type ATPase Associated with the Endoplasmic Reticulum-Golgi Network, and Its Role in Adaptation to Salt Stress | | Plant physiology |
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| Rheological properties of acid-induced soy protein-stabilized emulsion gels in the absence and presence of N-ethylmaleimide | | Food hydrocolloids |
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| A novel method to prepare gluten-free dough using a meso-structured whey protein particle system | | Journal of cereal science |
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| Protein aggregation induced by phase separation in a pea proteins–sodium alginate–water ternary system | | Food hydrocolloids |
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| The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan | | Food biophysics |
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| Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature | | Meat science |
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| Localization of Functional Polypeptides in Bacterial Inclusion Bodies | | Applied and environmental microbiology AEM |
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| Effect of ultraviolet processing on selected properties of egg white | | Food chemistry |
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| Spatial and temporal regulation of the forisome gene for1 in the phloem during plant development | | Plant molecular biology |
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| Interaction between whey proteins and lipids during light-induced oxidation | | Food chemistry |
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| Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory | | Food biophysics |
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| Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste | | Journal of food quality |
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| Contribution of Conserved ATP-Dependent Proteases of Campylobacter jejuni to Stress Tolerance and Virulence | | Applied and environmental microbiology AEM |
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| Deposition of a recombinant peptide in ER-derived protein bodies by retention with cysteine-rich prolamins in transgenic rice seed | | Planta |
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| Structural properties of stirred yoghurt as influenced by whey proteins | | Lebensmittel-Wissenschaft |
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| Unraveling the function of Arabidopsis thaliana OS9 in the endoplasmic reticulum-associated degradation of glycoproteins | | Plant molecular biology |
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| Solubility of quail (coturnix coturnix japonica) egg white protein | | Journal of food process engineering |
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| What to Eat: Evidence for Selective Autophagy in PlantsF | | Journal of integrative plant biology |
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| Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterization | | Journal of food engineering |
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| Effect of heat treatment on protein oxidation in pig meat | | Meat science |
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| Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin | | Food and bioprocess technology |
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| Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties | | Food hydrocolloids |
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| Heat shock response improves heterologous protein secretion in Saccharomyces cerevisiae | | Applied microbiology and biotechnology |
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| Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering | | Journal of food engineering |
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| Effects of oligosaccharide removing procedure on the protein profiles of lupin seeds | | European food research and technology |
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| Two-Staged Temperature and Agitation Strategy for the Production of Transglutaminase from a Streptomyces sp. Isolated from Brazilian Soils | | Applied biochemistry and biotechnology |
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| Effect of protein oxidation on the in vitro digestibility of soy protein isolate | | Food chemistry |
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| In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion | | Food chemistry |
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| Egg yolk: structures, functionalities and processes | | Journal of the science of food and agriculture |
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| Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters | | Food and bioprocess technology |
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| A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions | | Food and bioprocess technology |
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| Role of Hsp17.4-CII as coregulator and cytoplasmic retention factor of tomato heat stress transcription factor HsfA2 | | Plant physiology |
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| Denaturation of tilapia myosin fragments by high hydrostatic pressure | | Journal of food science |
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| Unexpected deposition patterns of recombinant proteins in post-endoplasmic reticulum compartments of wheat endosperm | | Plant physiology |
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| Aggregates formed as a result of the expression of yeast Met2 gene in transgenic tobacco plants, stimulate the production of stress-protective metabolites and increased the plants tolerance to heat stress | | Molecular breeding |
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| Genetic analysis reveals domain interactions of Arabidopsis Hsp100/ClpB and cooperation with the small heat shock protein chaperone system | | plant cell |
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| How hygiene happens: physics and chemistry of cleaning | | International journal of dairy technology |
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| Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk | | Journal of agricultural and food chemistry |
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| Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation | | Food research international |
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| Fibril assemblies in aqueous whey protein mixtures | | Journal of agricultural and food chemistry |
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| Fermentation modifies protein/protein and protein/starch interactions in sorghum dough | | European food research and technology |
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| Control of Heat-Induced Aggregation of Whey Proteins Using Casein | | Journal of agricultural and food chemistry |
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| Disruption and Reassociation of Casein Micelles under High Pressure: Influence of Milk Serum Composition and Casein Micelle Concentration | | Journal of agricultural and food chemistry |
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| Effects of Enzymatic Deamidation by Protein-Glutaminase on Structure and Functional Properties of Wheat Gluten | | Journal of agricultural and food chemistry |
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| Functional and Structural Properties of 2S Soy Protein in Relation to Other Molecular Protein Fractions | | Journal of agricultural and food chemistry |
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| Do Sulfhydryl Groups Affect Aggregation and Gelation Properties of Ovalbumin | | Journal of agricultural and food chemistry |
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| Mechanical behaviour of corn flour and starch-zein based materials in the glassy state: A matrix-particle interpretation | | Carbohydrate polymers |
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| Quantitative Assessment of Thermal Denaturation of Bovine α-Lactalbumin via Low-Intensity Ultrasound, HPLC, and DSC | | Journal of agricultural and food chemistry |
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| Effect of solution pH on solubility and some structural properties of soybean protein isolate films | | Journal of the science of food and agriculture |
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| Chemistry of gluten proteins | | Food microbiology |
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| Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates | | Journal of agricultural and food chemistry |
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| Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums | | Food chemistry |
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| The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling | | Journal of food engineering |
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| Differential analysis of deposition layers from micellar casein and milk fat globule suspensions onto ultrafiltration and microfiltration membranes | | Journal of food engineering |
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| Kafirin structure and functionality | | Journal of cereal science |
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| Inhibitory Activity on Amyloid-β Aggregation and Antioxidant Properties of Crocus sativus Stigmas Extract and Its Crocin Constituents | | Journal of agricultural and food chemistry |
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| Influence of Wine Pectic Polysaccharides on the Interactions between Condensed Tannins and Salivary Proteins | | Journal of agricultural and food chemistry |
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| Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk | | International dairy journal |
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| Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure | | Journal of cereal science |
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| Coating papers with soy protein isolates as inclusion matrix of carvacrol | | Food research international |
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| Characterization and antioxidant activity of selenium-containing phycocyanin isolated from Spirulina platensis | | Food chemistry |
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| Formation of Amyloid-like Fibrils by Ovalbumin and Related Proteins under Conditions Relevant to Food Processing | | Journal of agricultural and food chemistry |
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| Influence of Heating on Oil-in-Water Emulsions Prepared with Soybean Soluble Polysaccharide | | Journal of agricultural and food chemistry |
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| Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy | | Food chemistry |
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| Effect of Moisture Content during Dry-Heating on Selected Physicochemical and Functional Properties of Dried Egg White | | Journal of agricultural and food chemistry |
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| Heat-induced aggregation of bovine lactoferrin at neutral pH: Effect of iron saturation | | International dairy journal |
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| Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk | | International dairy journal |
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| Effect of thermal treatment on the proteins of amaranth isolates | | Journal of the science of food and agriculture |
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| Influence of binding conjugated linoleic acid and myristic acid on the heat- and high-pressure-induced unfolding and aggregation of β-lactoglobulin B | | Food chemistry |
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| Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins | | Journal of food science |
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| Effect of Soybean-to-Water Ratio and pH on Pressurized Soymilk Properties | | Journal of food science |
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| Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks | | International dairy journal |
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| Aggregation of β-Lactoglobulin Regulated by Glucosylation | | Journal of agricultural and food chemistry |
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| Flavonoids Possess Neuroprotective Effects on Cultured Pheochromocytoma PC12 Cells: A Comparison of Different Flavonoids in Activating Estrogenic Effect and in Preventing -Amyloid-Induced Cell Death | | Journal of agricultural and food chemistry |
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| Disruption and reassociation of casein micelles under high pressure | | Journal of dairy research |
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| Influence of ethanol on the rennet-induced coagulation of milk | | Journal of dairy research |
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| Light-Scattering Study of the Structure of Aggregates and Gels Formed by Heat-Denatured Whey Protein Isolate and β-Lactoglobulin at Neutral pH | | Journal of agricultural and food chemistry |
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| Aggregation of Rennet-Altered Casein Micelles at Low Temperatures | | Journal of agricultural and food chemistry |
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| Extraction of Sardine Myoglobin and Its Effect on Gelation Properties of Pacific Whiting Surimi | | Journal of food science |
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| Acid Gelation in Heated and Unheated Milks: Interactions between Serum Protein Complexes and the Surfaces of Casein Micelles | | Journal of agricultural and food chemistry |
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| Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation | | Food chemistry |
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| Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk | | Food hydrocolloids |
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