Статті в журналах з теми "Heat induced whey proteins fibrils"
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Raman, Bakthisaran, Tadato Ban, Miyo Sakai, Saloni Y. Pasta, Tangirala Ramakrishna, Hironobu Naiki, Yuji Goto та Ch Mohan Rao. "αB-crystallin, a small heat-shock protein, prevents the amyloid fibril growth of an amyloid β-peptide and β2-microglobulin". Biochemical Journal 392, № 3 (6 грудня 2005): 573–81. http://dx.doi.org/10.1042/bj20050339.
Повний текст джерелаRothbard, Jonathan B., Jesse J. Rothbard, Luis Soares, C. Garrison Fathman, and Lawrence Steinman. "Identification of a common immune regulatory pathway induced by small heat shock proteins, amyloid fibrils, and nicotine." Proceedings of the National Academy of Sciences 115, no. 27 (June 18, 2018): 7081–86. http://dx.doi.org/10.1073/pnas.1804599115.
Повний текст джерелаStepanenko, Olga V., M. I. Sulatsky, E. V. Mikhailova, Olesya V. Stepanenko, O. I. Povarova, I. M. Kuznetsova, K. K. Turoverov, and A. I. Sulatskaya. "Alpha-B-Crystallin Effect on Mature Amyloid Fibrils: Different Degradation Mechanisms and Changes in Cytotoxicity." International Journal of Molecular Sciences 21, no. 20 (October 16, 2020): 7659. http://dx.doi.org/10.3390/ijms21207659.
Повний текст джерелаKulig, Melissa, та Heath Ecroyd. "The small heat-shock protein αB-crystallin uses different mechanisms of chaperone action to prevent the amorphous versus fibrillar aggregation of α-lactalbumin". Biochemical Journal 448, № 3 (21 листопада 2012): 343–52. http://dx.doi.org/10.1042/bj20121187.
Повний текст джерелаWinkler, Juliane, Jens Tyedmers, Bernd Bukau, and Axel Mogk. "Hsp70 targets Hsp100 chaperones to substrates for protein disaggregation and prion fragmentation." Journal of Cell Biology 198, no. 3 (August 6, 2012): 387–404. http://dx.doi.org/10.1083/jcb.201201074.
Повний текст джерелаXu, Hong-Hua, Jing Wang, Shi-Rong Dong, Wen Cheng, Bao-Hua Kong, and Jun-Yan Tan. "Acid-responsive properties of fibrils from heat-induced whey protein concentrate." Journal of Dairy Science 99, no. 8 (August 2016): 6052–60. http://dx.doi.org/10.3168/jds.2015-10823.
Повний текст джерелаWang, Jing, Hong Hua Xu, and Yan Xu. "Nanofibril Formation of Whey Protein Concentrate and their Properties of Fibril Dispersions." Advanced Materials Research 634-638 (January 2013): 1268–73. http://dx.doi.org/10.4028/www.scientific.net/amr.634-638.1268.
Повний текст джерелаČurda, L., L. Belháčová, M. Uhrová, J. Štětina, and L. Fukal. "Assessment of heat-induced denaturation of whey proteins." Journal of Chromatography A 772, no. 1-2 (June 1997): 231–34. http://dx.doi.org/10.1016/s0021-9673(97)00100-3.
Повний текст джерелаBolder, Suzanne G., Astrid J. Vasbinder, Leonard M. C. Sagis, and Erik van der Linden. "Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation." International Dairy Journal 17, no. 7 (July 2007): 846–53. http://dx.doi.org/10.1016/j.idairyj.2006.10.002.
Повний текст джерелаZhang, Lina, Ruoya Zhou, Jinyue Zhang, and Peng Zhou. "Heat-induced denaturation and bioactivity changes of whey proteins." International Dairy Journal 123 (December 2021): 105175. http://dx.doi.org/10.1016/j.idairyj.2021.105175.
Повний текст джерелаLi, Quanyang, and Zhengtao Zhao. "Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins." Food Chemistry 252 (June 2018): 92–98. http://dx.doi.org/10.1016/j.foodchem.2018.01.114.
Повний текст джерелаAsaduzzaman, Md, Md Sultan Mahomud, and Mohammod Enamul Haque. "Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure." International Journal of Food Science 2021 (September 22, 2021): 1–10. http://dx.doi.org/10.1155/2021/5569917.
Повний текст джерелаO'Kennedy, Brendan T., and John S. Mounsey. "Control of Heat-Induced Aggregation of Whey Proteins Using Casein." Journal of Agricultural and Food Chemistry 54, no. 15 (July 2006): 5637–42. http://dx.doi.org/10.1021/jf0607866.
Повний текст джерелаCorredig, Milena, Edita Verespej, and Douglas G. Dalgleish. "Heat-Induced Changes in the Ultrasonic Properties of Whey Proteins." Journal of Agricultural and Food Chemistry 52, no. 14 (July 2004): 4465–71. http://dx.doi.org/10.1021/jf0354390.
Повний текст джерелаChính Nghia, Nguyen, Vu Thu Trang, and Do Van Duong. "WHEY PROTEIN ADDITION TO FACILITATE ACCELERATION OF YOGHURT FERMENTATION." Vietnam Journal of Science and Technology 57, no. 3B (November 12, 2019): 69. http://dx.doi.org/10.15625/2525-2518/57/3b/14346.
Повний текст джерелаRegester, Geoffrey O., R. John Pearce, Victor W. K. Lee та Michael E. Mangino. "Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native β-lactoglobulin and α-lactalbumin". Journal of Dairy Research 59, № 4 (листопад 1992): 527–32. http://dx.doi.org/10.1017/s0022029900027199.
Повний текст джерелаSCHORSCH, CATHERINE, DEBORAH K. WILKINS, MALCOLM G. JONES, and IAN T. NORTON. "Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles." Journal of Dairy Research 68, no. 3 (August 2001): 471–81. http://dx.doi.org/10.1017/s0022029901004915.
Повний текст джерелаPAULSSON, MARIE, PER-OLOF HEGG, and HELGE B. CASTBERG. "Heat-Induced Gelation of Individual Whey Proteins A Dynamic Rheological Study." Journal of Food Science 51, no. 1 (January 1986): 87–90. http://dx.doi.org/10.1111/j.1365-2621.1986.tb10842.x.
Повний текст джерелаSurel, Olivier, and Marie-Hélène Famelart. "Heat induced gelation of acid milk: balance between weak and covalent bonds." Journal of Dairy Research 70, no. 2 (May 2003): 253–56. http://dx.doi.org/10.1017/s0022029903006174.
Повний текст джерелаOldfield, David J., Harjinder Singh, and Mike W. Taylor. "Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration." Journal of Dairy Research 72, no. 3 (May 23, 2005): 369–78. http://dx.doi.org/10.1017/s002202990500107x.
Повний текст джерелаNorwood, Eve-Anne, Marie Chevallier, Cécile Le Floch-Fouéré, Pierre Schuck, Romain Jeantet, and Thomas Croguennec. "Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of Whey Protein Isolate Powders." Food and Bioprocess Technology 9, no. 6 (February 4, 2016): 993–1001. http://dx.doi.org/10.1007/s11947-016-1686-1.
Повний текст джерелаAinis, William Nicholas, Carsten Ersch, and Richard Ipsen. "Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH." Food Hydrocolloids 77 (April 2018): 397–406. http://dx.doi.org/10.1016/j.foodhyd.2017.10.016.
Повний текст джерелаGuralnick, Jacob R., Ram R. Panthi, Valeria L. Cenini, Vinay S. N. Mishra, Barry M. G. O’Hagan, Shane V. Crowley, and James A. O’Mahony. "Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins." Dairy 2, no. 4 (October 27, 2021): 602–16. http://dx.doi.org/10.3390/dairy2040047.
Повний текст джерелаCornacchia, Leonardo, Cécile Forquenot de la Fortelle, and Paul Venema. "Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point." Journal of Agricultural and Food Chemistry 62, no. 3 (January 8, 2014): 733–41. http://dx.doi.org/10.1021/jf404456q.
Повний текст джерелаRoesch, Rodrigo R., and Milena Corredig. "Heat-Induced Soy−Whey Proteins Interactions: Formation of Soluble and Insoluble Protein Complexes." Journal of Agricultural and Food Chemistry 53, no. 9 (May 2005): 3476–82. http://dx.doi.org/10.1021/jf048870d.
Повний текст джерелаGao, Feng, Xuefei Zhang, Jiaqi Wang, Xiaomeng Sun, and Cuina Wang. "Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins." Food Science and Biotechnology 27, no. 6 (June 1, 2018): 1619–26. http://dx.doi.org/10.1007/s10068-018-0402-5.
Повний текст джерелаGulzar, Muhammad, and Jean Christophe Jacquier. "Impact of Residual Lactose on Dry Heat-Induced Pre-texturization of Whey Proteins." Food and Bioprocess Technology 11, no. 11 (August 8, 2018): 1985–94. http://dx.doi.org/10.1007/s11947-018-2162-x.
Повний текст джерелаCalvo, Marta M., Jeffrey Leaver та Jean M. Banks. "Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin". International Dairy Journal 3, № 8 (січень 1993): 719–27. http://dx.doi.org/10.1016/0958-6946(93)90085-e.
Повний текст джерелаGulzar, Muhammad, Saïd Bouhallab, Romain Jeantet, Pierre Schuck, and Thomas Croguennec. "Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins." Food Chemistry 129, no. 1 (November 2011): 110–16. http://dx.doi.org/10.1016/j.foodchem.2011.04.037.
Повний текст джерелаAnema, Skelte G., and Yuming Li. "Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size." Journal of Dairy Research 70, no. 1 (February 2003): 73–83. http://dx.doi.org/10.1017/s0022029902005903.
Повний текст джерелаXu, Weiyi, Shenghua He, Ying Ma, Yixin Zhang та Rongchun Wang. "Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk". RSC Advances 5, № 12 (2015): 8952–56. http://dx.doi.org/10.1039/c4ra14432e.
Повний текст джерелаMottar, J., A. Bassier, M. Joniau, and J. Baert. "Effect of Heat-Induced Association of Whey Proteins and Casein Micelles on Yogurt Texture." Journal of Dairy Science 72, no. 9 (September 1989): 2247–56. http://dx.doi.org/10.3168/jds.s0022-0302(89)79355-3.
Повний текст джерелаAnema, Skelte G. "Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins." International Dairy Journal 122 (November 2021): 105136. http://dx.doi.org/10.1016/j.idairyj.2021.105136.
Повний текст джерелаStevenson, E. M., A. J. R. Law та J. Leaver. "Heat-Induced Aggregation of Whey Proteins Is Enhanced by Addition of Thiolated β-Casein". Journal of Agricultural and Food Chemistry 44, № 9 (січень 1996): 2825–28. http://dx.doi.org/10.1021/jf950798j.
Повний текст джерелаde la Fuente, Miguel Angel, Harjinder Singh, and Yacine Hemar. "Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins." Trends in Food Science & Technology 13, no. 8 (August 2002): 262–74. http://dx.doi.org/10.1016/s0924-2244(02)00133-4.
Повний текст джерелаLiyanaarachchi, W. S., L. Ramchandran, and T. Vasiljevic. "Controlling heat induced aggregation of whey proteins by casein inclusion in concentrated protein dispersions." International Dairy Journal 44 (May 2015): 21–30. http://dx.doi.org/10.1016/j.idairyj.2014.12.010.
Повний текст джерелаDannenberg, Frank, and Heinz G. Kessler. "Quantitative densitometry of heat-induced changes in whey proteins following ultrathin-layer isoelectric focusing." Electrophoresis 7, no. 2 (1986): 67–72. http://dx.doi.org/10.1002/elps.1150070203.
Повний текст джерелаWARD, BRENT R., SIMON J. GODDARD, MARY-ANN AUGUSTIN, and IAN R. McKINNON. "EDTA-induced dissociation of casein micelles and its effect on foaming properties of milk." Journal of Dairy Research 64, no. 4 (November 1997): 495–504. http://dx.doi.org/10.1017/s0022029997002367.
Повний текст джерелаElliott, Anthony J., Nivedita Datta, Boka Amenu, and Hilton C. Deeth. "Heat-induced and other chemical changes in commercial UHT milks." Journal of Dairy Research 72, no. 4 (September 15, 2005): 442–46. http://dx.doi.org/10.1017/s002202990500138x.
Повний текст джерелаCorredig, Milena, and Douglas G. Dalgleish. "The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk." International Dairy Journal 9, no. 3-6 (March 1999): 233–36. http://dx.doi.org/10.1016/s0958-6946(99)00066-7.
Повний текст джерелаGuyomarc'h, Fanny, Merveille Nono, Taco Nicolai та Dominique Durand. "Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate". Food Hydrocolloids 23, № 4 (червень 2009): 1103–10. http://dx.doi.org/10.1016/j.foodhyd.2008.07.001.
Повний текст джерелаPeterson, J. B., J. E. Heuser, and D. L. Nelson. "Dissociation and reassociation of trichocyst proteins: biochemical and ultrastructural studies." Journal of Cell Science 87, no. 1 (February 1, 1987): 3–25. http://dx.doi.org/10.1242/jcs.87.1.3.
Повний текст джерелаWarncke, Malou, Sonja Keienburg, and Ulrich Kulozik. "Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria." Foods 10, no. 7 (July 11, 2021): 1606. http://dx.doi.org/10.3390/foods10071606.
Повний текст джерелаIkeda, Shinya. "Heat-induced gelation of whey proteins observed by rheology, atomic force microscopy, and Raman scattering spectroscopy." Food Hydrocolloids 17, no. 4 (July 2003): 399–406. http://dx.doi.org/10.1016/s0268-005x(03)00033-x.
Повний текст джерелаAbd El-Fattah, Alaa, Samia El-Dieb, and Hany Elkashef. "Development of functional egg-free flan using whey proteins and evaluation of heat-induced gel properties." Journal of Food Measurement and Characterization 13, no. 4 (June 28, 2019): 2828–36. http://dx.doi.org/10.1007/s11694-019-00203-7.
Повний текст джерелаDominguez, Angella Velazquez, and Taco Nicolai. "Heat induced gelation of micellar casein with and without whey proteins in the presence of polyphosphate." International Dairy Journal 104 (May 2020): 104640. http://dx.doi.org/10.1016/j.idairyj.2020.104640.
Повний текст джерелаRodríguez Arzuaga, Mariana, Alejandra Bosch, María Cristina Añón, and Analía Graciela Abraham. "Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin." International Dairy Journal 105 (June 2020): 104695. http://dx.doi.org/10.1016/j.idairyj.2020.104695.
Повний текст джерелаStănciuc, Nicoleta, Loredana Dumitraşcu, Alina Ardelean, Silvius Stanciu, and Gabriela Râpeanu. "A Kinetic Study on the Heat-Induced Changes of Whey Proteins Concentrate at Two pH Values." Food and Bioprocess Technology 5, no. 6 (May 11, 2011): 2160–71. http://dx.doi.org/10.1007/s11947-011-0590-y.
Повний текст джерелаCorredig, Milena, and Douglas G. Dalgleish. "Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk." Journal of Dairy Research 63, no. 3 (August 1996): 441–49. http://dx.doi.org/10.1017/s0022029900031940.
Повний текст джерелаSingh, Tanoj K., Sofia K. Øiseth, Leif Lundin, and Li Day. "Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins." Food Funct. 5, no. 11 (2014): 2686–98. http://dx.doi.org/10.1039/c4fo00454j.
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