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Biological Sciences: biochemistry > biochemical compounds > amino acids, peptides and proteins > proteins > protein aggregates × 210 items, grouped by Natural Resources, Earth and Environmental Sciences (view ungrouped items) atmospheric sciences (1)    (Click to View) Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system Food hydrocolloids ecology (1)    (Click to View) Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment Food chemistry environment (4)    (Click to View) Control of texture of cold-set gels through programmed bacterial acidification International dairy journal (Click to View) Rheological properties of acid-induced soy protein-stabilized emulsion gels in the absence and presence of N-ethylmaleimide Food hydrocolloids (Click to View) Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature Meat science (Click to View) Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy Food chemistry environmental science (6)    (Click to View) What to Eat: Evidence for Selective Autophagy in PlantsF Journal of integrative plant biology (Click to View) How hygiene happens: physics and chemistry of cleaning International journal of dairy technology (Click to View) The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling Journal of food engineering (Click to View) Differential analysis of deposition layers from micellar casein and milk fat globule suspensions onto ultrafiltration and microfiltration membranes Journal of food engineering (Click to View) Nanostructural Characterization of Catfish Skin Gelatin Using Atomic Force Microscopy Journal of food science (Click to View) Protein-calcium phosphate interactions in fouling of modified stainless-steel surfaces by simulated milk International dairy journal geography (1)    (Click to View) The complexity of protein haze formation in wines Food chemistry hydrology (4)    (Click to View) Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature Meat science (Click to View) Effect of Soybean-to-Water Ratio and pH on Pressurized Soymilk Properties Journal of food science (Click to View) Effects of Moisture-Induced Whey Protein Aggregation on Protein Conformation, the State of Water Molecules, and the Microstructure and Texture of High-Protein-Containing Matrix Journal of agricultural and food chemistry (Click to View) Changes and Roles of Secondary Structures of Whey Protein for the Formation of Protein Membrane at Soy Oil/Water Interface under High-Pressure Homogenization Journal of agricultural and food chemistry natural resources (7)    (Click to View) Contribution of Conserved ATP-Dependent Proteases of Campylobacter jejuni to Stress Tolerance and Virulence Applied and environmental microbiology AEM (Click to View) Unraveling the function of Arabidopsis thaliana OS9 in the endoplasmic reticulum-associated degradation of glycoproteins Plant molecular biology (Click to View) What to Eat: Evidence for Selective Autophagy in PlantsF Journal of integrative plant biology (Click to View) Heat shock response improves heterologous protein secretion in Saccharomyces cerevisiae Applied microbiology and biotechnology (Click to View) Genetic analysis reveals domain interactions of Arabidopsis Hsp100/ClpB and cooperation with the small heat shock protein chaperone system plant cell (Click to View) 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 (Click to View) Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility Meat science soil science (8)    (Click to View) Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterization Journal of food engineering (Click to View) Two-Staged Temperature and Agitation Strategy for the Production of Transglutaminase from a Streptomyces sp. Isolated from Brazilian Soils Applied biochemistry and biotechnology (Click to View) Functional and Structural Properties of 2S Soy Protein in Relation to Other Molecular Protein Fractions Journal of agricultural and food chemistry (Click to View) Chemistry of gluten proteins Food microbiology (Click to View) Structure-functionality relationships of porcine plasma proteins probed by FTIR spectroscopy and texture analysis Food hydrocolloids (Click to View) The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart Meat science (Click to View) Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) by acid dissolution and isoelectric precipitation Food chemistry (Click to View) Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product Food hydrocolloids