Structure-Property Relationships in Foods / V. Tolstoguzov |
Macromolecular Interactions of Food Proteins Studied / Raman |
Spectroscopy: Interactions of b-Lactoglobulin, a-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates / E.C.Y. Li-Chan |
Factors Determining the Character of Biopolymer-Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems / M.G. Semenova |
Use of Nonlinear Regression for Analyzing b-Lactoglobulin Denaturation Kinetics in Skim Milk / D.J. Oldfield ; H. Singh ; M.W. Taylor ; K. N. Pearce Particle Sizes of Casein Submicelles and Purified k-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models ; H.M. Farrell ; Jr. ; P.H. Cooke ; G. King ; P.D. Hoagland ; M.L. Groves ; T.F. Kumosinski ; B. Chu |
Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins / S.D. Arntfield |
The Role of a-Lactalbumin in Heat-Induced Gelation of Whey Proteins / N. Matsudomi ; T. Oshita |
Laser-Light-Scattering Properties of Heat-Induced Ovalbumin Gels / Y. Mine |
Aggregation and Gelation of Bovine b-Lactoglobulin, a-Lactalbumin, and Serum Albumin / J. Gezimati ; L.K. Creamer |
Gelation Properties of Myosin: Role of Subfragments and Actin / S.F. Wang ; A.B. Smyth ; D.M. Smith |
Effects of Macromolecular Interactions on the Permeability of Composite Edible Films / T.H. McHugh |
Films from Pectin, Chitosan, and Starch |
Lipid-Protein Interaction at an Emulsified Oil Surface: Protein Structures and Their Roles in Lipid Binding / M. Shimizu ; M. Saito |
Characteristics of the Products of Limited Proteolysis of b-Lactoglobulin / H.E. Swaisgood ; X.L. Huang ; G.L. Catignani |
Effects of High Pressure on Protein-Polysaccharide Interactions / V.B. Galazka ; D.A. Ledward |
Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Floccculation, and Rheology / E. Dickinson |
Phosphorylation of Proteins and Their Functional and Structural Properties / F. Vojdani ; J.R. Whitaker |
Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate / T. Aoki |
Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications / A. Kato ; S. Nakamura ; H. Takasaki ; S. Maki |
Crystallization and X-ray Analysis of Normal and Modified Recombinant Soybean Proglycinins: Three-Dimensional Structure of Normal Proglycinin at 6 A Resolution / S. Utsumi ; A.B. Gidamis ; Y. Takenaka ; N. Maruyama ; M. Adachi ; B. Mikami |
Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase / K. Seguro ; N. Nio ; M. Motoki |
Effect of the Bovine b-Lactoglobulin Phenotype on the Properties of b-Lactoglobulin, Milk Composition, and Dairy Products / J.P. Hill ; M.J. Boland ; S.G. Anema ; D.E. Otter ; G.R. Paterson ; R. Lowe ; R.L. Motion ; W.C. Thresher |
Structure-Property Relationships in Foods / V. Tolstoguzov |
Macromolecular Interactions of Food Proteins Studied / Raman |
Spectroscopy: Interactions of b-Lactoglobulin, a-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates / E.C.Y. Li-Chan |
Factors Determining the Character of Biopolymer-Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems / M.G. Semenova |
Use of Nonlinear Regression for Analyzing b-Lactoglobulin Denaturation Kinetics in Skim Milk / D.J. Oldfield ; H. Singh ; M.W. Taylor ; K. N. Pearce Particle Sizes of Casein Submicelles and Purified k-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models ; H.M. Farrell ; Jr. ; P.H. Cooke ; G. King ; P.D. Hoagland ; M.L. Groves ; T.F. Kumosinski ; B. Chu |
Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins / S.D. Arntfield |