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図書

図書
John R. Whitaker ... [et al.], editors
出版情報: Washington, DC : American Chemical Society, c1998  xi, 292 p. ; 24 cm
シリーズ名: ACS symposium series ; 708
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Preface
Fundamental Properties and Instrumental Methods
Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1:
Computer-Aided Optimization of Site-Directed Mutagenesis of Bacillus stearothermophilus Neutral Protease for Improving Thermostability / S. Nakai ; S. Nakamura ; M. Ogawa2:
Computer Analysis of Protein Properties / A. Rojo-Dominguez ; A. J. Padilla-Zuniga3:
Evaluation of Viscous Food Properties Using a Helical Ribbon Impeller Plant Protein Functionalities / E. Brito-De La Fuente et al.4:
Production of High-Protein Flours as Milk Substitutes / S. H. Guzman-Maldonado ; O. Paredes-Lopez5:
Functional Properties of Soy Proteins / N. S. Hettiarachchy ; U. Kalapathy6:
Effect of Acylation on Flax Protein Functionality Animal Protein Functionalities / F. Shahidi ; P. K. J. P. D. Wanasundara7:
Structure-Function Relationships in Milk-Clotting Enzymes: Pepsin--a Model / R. Y. Yada ; T. Tanaka8:
Functional Properties of Whey Proteins in Forming Networks / E. A. Foegeding ; E. A. Gwartney ; A. D. Errington9:
Whey Proteins Interactions: Effects on Edible Film Properties / John M. Krochta10:
Thermal Denaturation and Gelatin Characteristics of Beta-Lactoglobulin Genetic Variants / Joyce I. Boye ; Ching-Y. Ma ; Ashraf A. Ismail11:
Limited Proteolysis of Alpha-Lactalbumin and Whey Protein Isolate: Effect on Their Functional Properties / Fakhrieh Vojdami ; John R. Whitaker12:
Emulsifying Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein / Yoshinori Mine ; Marie Bergougnoux13:
Functional Properties of Goat Meat Proteins Fat and Oil Functionality; Physiological Functionality / A. Totosaus ; I. Guerrero ; P. Lara14:
Physicochemical Aspects of Triacylglycerides and Their Association to Functional Properties of Vegetable Oils / Jorge F. Toro-Vazquez ; Miriam Charo-Alonso15:
Low Calorie and Fats and Sugar Esters / Casimo C. Akoh16:
Intestinal Absorption and Physiologically Functional Food Substances / M. Shimizu ; K. Hashimoto17:
Indexes
Author Index
Subject Index
Preface
Fundamental Properties and Instrumental Methods
Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1:
2.

図書

図書
Nicholas Parris, editor, Robert Barford, editor
出版情報: Washington, DC : American Chemical Society, 1991  ix, 294 p. ; 24 cm
シリーズ名: ACS symposium series ; 454
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Relationship of Composition to Protein Functionality
Significance of Macromolecular Interaction and Stability in Functional
Properties of Food Proteins
Effect of Preheat Temperature on the Hydrophobic Properties of Milk Proteins
Quantitation of Hydrophobicity for Elucidating the Structure-Activity
Relationships of Food Proteins
Milk Protein Ingredients: Their Role in Food Systems
Significance of Lysozyme in Heat-Induced Aggregation of Egg White Protein
Formation and Interaction of Plant Protein Micelles in Food Systems
Diffusion and Energy Barrier Controlled Adsorption of Proteins at the Air-Water
Interface
Surface Activity of Bovine Whey Proteins at the Phospholipid-Water Interface
Interactions Between Milk Proteins and Lipids: A Mobility Study
Some Aspects of Casein Micelle Structure
Cross-Linkage Between Casein and Colloidal Calcium Phosphate in Bovine Casein
Micelles
Quaternary Structural Changes of Bovine Casein by Small-Angle X-ray Scattering:Effect of Genetic Variation
Genetic Engineering of Bovine k-Casein to Enhance Proteolysis by Chymosin
Rheology: A Tool for Understanding Thermally Induced Protein Gelation
Food Dough Constant Stress Rheometry
Factors Influencing Heat-Induced Gelation of Muscle Proteins
Gelation of Myofibrillar Protein
Interactions of Muscle and Nonmuscle Proteins Affecting Heat-Set Gel Rheology
Relationship of Composition to Protein Functionality
Significance of Macromolecular Interaction and Stability in Functional
Properties of Food Proteins
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