UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin. Part I

Food chemistry, 1997-11, Vol.60 (3), p.357-363

1997

Volltextzugriff (PDF)

Colostrum and its benefits: a review

Nutrition research (New York, N.Y.), 2002-06, Vol.22 (6), p.755-767

2002

Volltextzugriff (PDF)

Application of new methodology to canola protein isolation

Food chemistry, 1992, Vol.45 (2), p.125-127

1992

Volltextzugriff (PDF)

Manitoba whitefish (Coregonus clupeaformis) potentials for fabrication of texturized seafood analogs

Journal of food science, 1994-05, Vol.59 (3), p.501-503

1994

Volltextzugriff (PDF)

Effects of acetylation and succinylation on the functional properties of the canola 12S globulin

Food chemistry, 1997-12, Vol.60 (4), p.513-520

1997

Volltextzugriff (PDF)

Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin

Journal of food science, 1989-11, Vol.54 (6), p.1624-1631

1989

Volltextzugriff (PDF)

DEPENDENCE OF THERMAL PROPERTIES AS WELL AS NETWORK MICROSTRUCTURE AND RHEOLOGY ON PROTEIN CONCENTRATION FOR OVALBUMIN AND VICILIN

Journal of texture studies, 1990-07, Vol.21 (2), p.191-212

1990

Volltextzugriff (PDF)

Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.5°C

Journal of food protection, 2001-02, Vol.64 (2), p.220-227

2001

Volltextzugriff (PDF)

Role of noncovalent forces in micellization using legumin from Vicia faba as a study system

Journal of food science, 1990-11, Vol.55 (6), p.1638-1642

1990

Volltextzugriff (PDF)

The role of noncovalent forces in micelle formation by vicilin from Vicia faba. III. The effect of urea, guanidine hydrochloride and sucrose on protein interactions

Food chemistry, 1988, Vol.29 (3), p.189-198

1988

Volltextzugriff (PDF)

Role of disulfide bonds in determining the rheological and microstructural properties of heat-induced protein networks from ovalbumin and vicilin

Journal of agricultural and food chemistry, 1991-08, Vol.39 (8), p.1378-1385

1991

Volltextzugriff (PDF)

Influence of salts on the microstructural and rheological properties of heat-induced protein networks from ovalbumin and vicilin

Journal of agricultural and food chemistry, 1990-06, Vol.38 (6), p.1335-1343

1990

Volltextzugriff (PDF)

The Fate of Antinutritional Factors During the Preparation of a Fababean Protein Isolate using a Micellization Technique

Canadian Institute of Food Science and Technology journal, 1985-05, Vol.18 (2), p.137-143

1985

Volltextzugriff (PDF)

The Influence of Processing Parameters on Food Protein Functionality III. Effect of Moisture Content on the Thermal Stability of Fababean Protein

Canadian Institute of Food Science and Technology journal, 1985-09, Vol.18 (3), p.226-232

1985

Volltextzugriff (PDF)

The Influence of Processing Parameters on Food Protein Functionality II. Factors Affecting Thermal Properties as Analyzed by Differential Scanning Calorimetry

Canadian Institute of Food Science and Technology journal, 1985-05, Vol.18 (2), p.158-162

1985

Volltextzugriff (PDF)

Influence of protein charge on thermal properties as well as microstructure and rheology of heat induced networks for ovalbumin and vicilin

Journal of texture studies, 1990-10, Vol.21 (3), p.295-322

1990

Volltextzugriff (PDF)

Book Review

Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire, 1990, Vol.23 (4-5), p.175-175

Ismond, M.A.H.

1990

Volltextzugriff (PDF)

Book Review

Canadian Institute of Food Science and Technology Journal, 1990, Vol.23 (4-5), p.175

Ismond, M.A.H.

1990

Volltextzugriff (PDF)

Application of New Methodology to Canola Seed Protein Isolation

Canadian Institute of Food Science and Technology journal, 1988-10, Vol.21 (4), p.362

1988

Volltextzugriff (PDF)

The Effect of Cryoprotectants on the Rheological and Structural Properties of Freshwater Surimi

Canadian Institute of Food Science and Technology journal, 1988-10, Vol.21 (4), p.370

1988

Volltextzugriff (PDF)

The rôle of non-covalent forces in micelle formation by Vicilin from Vicia faba. II. The effect of stabilizing and destabilizing anions on protein interactions

Food chemistry, 1986, Vol.21 (1), p.27-46

1986

Volltextzugriff (PDF)

Germination and heat resistance of Bacillus subtilis spores produced on clove and eugenol based media

Food microbiology, 1987, Vol.4 (1), p.35-42

1987

Volltextzugriff (PDF)

The rôle of non-covalent forces in micelle formation by vicilin from Vicia faba. The effect of pH variations on protein interactions

Food chemistry, 1986, Vol.20 (4), p.305-318

1986

Volltextzugriff (PDF)

Use of intrinsic fluorescence to follow the denaturation of vicilin, a storage protein from Vicia faba

International Journal of Peptide and Protein Research, 1987-01, Vol.29 (1), p.9-20

1987

Volltextzugriff (PDF)

Utilization of Manitoba Whitefish for the Fabrication of a Textured Seafood Analogue Prototype

Canadian Institute of Food Science and Technology journal, 1989-10, Vol.22 (4), p.419-419

1989

Volltextzugriff (PDF)

1 – 25 von 34

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(18)
Mit Volltextzugriff
(33)

Publikationsform

Sprache

Englisch
(34)
Japanisch
(5)

Erscheinungsjahr

n.n

Menü

Weitere Dienste

Einstellungen

Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin. Part I

Colostrum and its benefits: a review

Application of new methodology to canola protein isolation

Manitoba whitefish (Coregonus clupeaformis) potentials for fabrication of texturized seafood analogs

Effects of acetylation and succinylation on the functional properties of the canola 12S globulin

Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin

DEPENDENCE OF THERMAL PROPERTIES AS WELL AS NETWORK MICROSTRUCTURE AND RHEOLOGY ON PROTEIN CONCENTRATION FOR OVALBUMIN AND VICILIN

Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.5°C

Role of noncovalent forces in micellization using legumin from Vicia faba as a study system

The role of noncovalent forces in micelle formation by vicilin from Vicia faba. III. The effect of urea, guanidine hydrochloride and sucrose on protein interactions

Role of disulfide bonds in determining the rheological and microstructural properties of heat-induced protein networks from ovalbumin and vicilin

Influence of salts on the microstructural and rheological properties of heat-induced protein networks from ovalbumin and vicilin

The Fate of Antinutritional Factors During the Preparation of a Fababean Protein Isolate using a Micellization Technique

The Influence of Processing Parameters on Food Protein Functionality III. Effect of Moisture Content on the Thermal Stability of Fababean Protein

The Influence of Processing Parameters on Food Protein Functionality II. Factors Affecting Thermal Properties as Analyzed by Differential Scanning Calorimetry

Influence of protein charge on thermal properties as well as microstructure and rheology of heat induced networks for ovalbumin and vicilin

Book Review

Book Review

Application of New Methodology to Canola Seed Protein Isolation

The Effect of Cryoprotectants on the Rheological and Structural Properties of Freshwater Surimi

The rôle of non-covalent forces in micelle formation by Vicilin from Vicia faba. II. The effect of stabilizing and destabilizing anions on protein interactions

Germination and heat resistance of Bacillus subtilis spores produced on clove and eugenol based media

The rôle of non-covalent forces in micelle formation by vicilin from Vicia faba. The effect of pH variations on protein interactions

Use of intrinsic fluorescence to follow the denaturation of vicilin, a storage protein from Vicia faba

Utilization of Manitoba Whitefish for the Fabrication of a Textured Seafood Analogue Prototype

Suchergebnisse filtern