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Статті в журналах з теми "Physicochemical properties of food proteins"
Zia, Muhammad Bin, Serap Namli, and Mecit Halil Oztop. "Physicochemical properties of wet-glycated soy proteins." LWT 142 (May 2021): 110981. http://dx.doi.org/10.1016/j.lwt.2021.110981.
Повний текст джерелаSoares, Luís Henrique de Barros, Patrícia Melchionna Albuquerque, Francine Assmann, and Marco Antônio Záchia Ayub. "Physicochemical properties of three food proteins treated with transglutaminase." Ciência Rural 34, no. 4 (August 2004): 1219–23. http://dx.doi.org/10.1590/s0103-84782004000400039.
Повний текст джерелаTandang-Silvas, Mary Rose G., Evelyn Mae Tecson-Mendoza, Bunzo Mikami, Shigeru Utsumi, and Nobuyuki Maruyama. "Molecular Design of Seed Storage Proteins for Enhanced Food Physicochemical Properties." Annual Review of Food Science and Technology 2, no. 1 (April 10, 2011): 59–73. http://dx.doi.org/10.1146/annurev-food-022510-133718.
Повний текст джерелаLi, Yangyang, Hua Jin, Xiaotong Sun, Jingying Sun, Chang Liu, Chunhong Liu, and Jing Xu. "Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions." Nanomaterials 9, no. 1 (December 25, 2018): 25. http://dx.doi.org/10.3390/nano9010025.
Повний текст джерелаZeng, Yan, Enhui Chen, Xuewen Zhang, Demao Li, Qinhong Wang, and Yuanxia Sun. "Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review." Foods 11, no. 21 (October 23, 2022): 3326. http://dx.doi.org/10.3390/foods11213326.
Повний текст джерелаTang, Xiao, Yanting Shen, Yiqin Zhang, M. Wes Schilling, and Yonghui Li. "Parallel comparison of functional and physicochemical properties of common pulse proteins." LWT 146 (July 2021): 111594. http://dx.doi.org/10.1016/j.lwt.2021.111594.
Повний текст джерелаBarroso da Silva, Fernando Luís, Paolo Carloni, David Cheung, Grazia Cottone, Serena Donnini, E. Allen Foegeding, Muhammad Gulzar, et al. "Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations." Annual Review of Food Science and Technology 11, no. 1 (March 25, 2020): 365–87. http://dx.doi.org/10.1146/annurev-food-032519-051640.
Повний текст джерелаRahma, E. H., T. A. El-Adawy, R. Lásztity, M. A. Gomaa, A. A. El-Badawey, and J. Gaugecz. "Biochemical studies of some non-conventional sources of proteins Part 6. Physicochemical properties of apricot kernel proteins and their changes during detoxification." Food / Nahrung 38, no. 1 (1994): 3–11. http://dx.doi.org/10.1002/food.19940380103.
Повний текст джерелаWang, Ronghan, Jing Jing Wang, Xiaobing Guo, Yufeng Li, Yi Wu, Haiquan Liu, and Yong Zhao. "Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation." LWT 154 (January 2022): 112832. http://dx.doi.org/10.1016/j.lwt.2021.112832.
Повний текст джерелаXIONG, Y. L., and C. J. BREKKE. "Physicochemical and Gelation Properties of Pre- and Postrigor Chicken Salt-soluble Proteins." Journal of Food Science 55, no. 6 (November 1990): 1544–48. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03564.x.
Повний текст джерелаДисертації з теми "Physicochemical properties of food proteins"
Adavalli, Sharat Chandra. "Extrusion and physicochemical properties of soy-whey protein meat analog." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/6272.
Повний текст джерелаThe entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 16, 2008) Includes bibliographical references.
Crockett, Rachel Lynn. "The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675.
Повний текст джерелаMcCarthy, James Thomas. "Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/442.
Повний текст джерелаPuli, Goutham. "Effects of Xanthan/Locust Bean Gum Mixtures on the Physicochemical Properties and Oxidative Stability of Whey Protein Stabilized Oil-In-Water Emulsions." TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1288.
Повний текст джерелаWangsa-Wirawan, Norbertus Djajasantosa. "Physicochemical properties of protein inclusion bodies." Title page, contents and introduction only, 1999. http://web4.library.adelaide.edu.au/theses/09PH/09phw2465.pdf.
Повний текст джерелаMhd, Sarbon Norizah. "Nutritional and physicochemical properties of chicken proteins and peptides." Thesis, University of Surrey, 2011. http://epubs.surrey.ac.uk/804305/.
Повний текст джерелаKim, Young Duk. "Encapsulation properties of several food proteins /." The Ohio State University, 1995. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487868114110127.
Повний текст джерелаTian, Susan Jane. "Varietal and environmental effects on the physicochemical properties of sweet potato starch." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339597.
Повний текст джерелаPirogova, Elena 1968. "Examination of physicochemical properties of amino acids within the resonant recognition model." Monash University, Dept. of Electrical and Computer Systems Engineering, 2001. http://arrow.monash.edu.au/hdl/1959.1/8424.
Повний текст джерелаKimura, Aiko. "Analysis of Structural Factors Contributing to Physicochemical Properties of Seed Storage Proteins." Kyoto University, 2010. http://hdl.handle.net/2433/120460.
Повний текст джерела0048
新制・課程博士
博士(農学)
甲第15416号
農博第1801号
新制||農||978(附属図書館)
学位論文||H22||N4515(農学部図書室)
27894
京都大学大学院農学研究科農学専攻
(主査)准教授 丸山 伸之, 教授 松村 康生, 教授 谷坂 隆俊
学位規則第4条第1項該当
Книги з теми "Physicochemical properties of food proteins"
Shuryo, Nakai, and Modler H. W, eds. Food proteins: Properties and characterization. New York, N.Y: VCH, 1996.
Знайти повний текст джерелаM, Whitehead Dana, and Kinsella John E. 1938-, eds. Structure-function properties of food proteins. San Diego: Academic Press, 1994.
Знайти повний текст джерелаE, Sikorski Zdzisław, ed. Chemical & functional properties of food proteins. Lancaster, Pa: Technomic Pub. Co., 2001.
Знайти повний текст джерелаMitchell, J. R., Ph. D. and Ledward D. A, eds. Functional properties of food macromolecules. London: Elsevier Applied Science Publishers, 1986.
Знайти повний текст джерелаSuslyanok, Georgiy, Tat'yana Auerman, and Tat'yana Generalova. Fundamentals of biochemistry. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1003787.
Повний текст джерелаFood Legumes: Physicochemical and Nutritional Properties. MDPI, 2021. http://dx.doi.org/10.3390/books978-3-0365-1149-8.
Повний текст джерелаXiong, Youling. Physicochemical and gelation properties of chicken myofibrillar proteins. 1989.
Знайти повний текст джерелаNakai, Shuryo, and H. Wayne Modler. Food Proteins: Properties and Characterization. Wiley & Sons, Incorporated, John, 1996.
Знайти повний текст джерела(Editor), Shuryo Nakai, H. W. Modler (Editor), and S. Nakai (Editor), eds. Food Proteins: Properties and Characterization (Food Science and Technology). VCH Publishers, 1996.
Знайти повний текст джерелаPhillips, Lance G., and Steve L. Taylor. Structure-Function Properties of Food Proteins. Elsevier Science & Technology Books, 2013.
Знайти повний текст джерелаЧастини книг з теми "Physicochemical properties of food proteins"
Kinsella, J. E., D. J. Rector, and L. G. Phillips. "Physicochemical properties of proteins: Texturization via gelation, glass and film formation." In Protein Structure-Function Relationships in Foods, 1–21. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2670-4_1.
Повний текст джерелаFriis, Dennis Steven, and Hans Ramløv. "Physicochemical Properties of Antifreeze Proteins." In Antifreeze Proteins Volume 2, 43–67. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-41948-6_3.
Повний текст джерелаZayas, Joseph F. "Emulsifying Properties of Proteins." In Functionality of Proteins in Food, 134–227. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59116-7_4.
Повний текст джерелаZayas, Joseph F. "Foaming Properties of Proteins." In Functionality of Proteins in Food, 260–309. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59116-7_6.
Повний текст джерелаZayas, Joseph F. "Gelling Properties of Proteins." In Functionality of Proteins in Food, 310–66. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59116-7_7.
Повний текст джерелаRavula, Sudharshan R., Arepally, A. K. Datta, and T. K. Goswami. "Physicochemical and Thermal Properties of Bakery Products." In Food Processing and Preservation Technology, 245–63. Boca Raton: Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003153184-12.
Повний текст джерелаKristo, Eleana, and Milena Corredig. "Functional Properties of Food Proteins." In Applied Food Protein Chemistry, 47–73. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118860588.ch5.
Повний текст джерелаNiki, Ryoya, and Yoh Sano. "The Effects of Cooling on the Physicochemical Properties of Casein Micelle." In Food Hydrocolloids, 341–46. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2486-1_52.
Повний текст джерелаMartini, S. "Effect of Ultrasound on the Physicochemical Properties of Lipids." In Ultrasound in Food Processing, 464–84. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118964156.ch18.
Повний текст джерелаSousa, I. M. N., M. L. Beirão da Costa, S. E. Hill, J. R. Mitchell, and S. E. Harding. "Functional Properties of Lupinus luteus Proteins." In Developments in Food Engineering, 206–8. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_61.
Повний текст джерелаТези доповідей конференцій з теми "Physicochemical properties of food proteins"
Alabi, Opeyemi, Eric AMONSOU, and George Annor. "Impact of plasma-activated water treatment on physicochemical and functional properties of Bambara globulin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mecr6198.
Повний текст джерелаLeite Nobrega De Moura Bell, Juliana. "Understanding the impact of proteolysis on extractability, physicochemical, and functional properties of proteins and lipids from almond flour." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pyui3979.
Повний текст джерелаLi, Yonghui, Shan Hong, and Yanting Shen. "Enhancing pea protein functionalities through "green" modifications for food applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dpor5716.
Повний текст джерелаZubair, Muhammad, Aman Ullah, and Jianping Wu. "Spent hen proteins: An untapped bioresource for food packaging applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wasw9203.
Повний текст джерелаMunch, Katharina, Claire Berton-Carabin, Karin Schroen, and Simeon Stoyanov. "Plant protein-stabilized emulsions: Implications of protein and non-protein components for lipid oxidation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zznf4565.
Повний текст джерелаBarouh, Nathalie, Claire Berton-Carabin, Thierry Chardot, Jean-Francois Fabre, Sabine D'andrea, Yann Gohon, Eric Lacroux, et al. "Exploring Plant Biodiversity to Extract Oil Bodies for Sustainable Food Applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wmkj8057.
Повний текст джерелаGaivoronskaya, Irina, and Valenitna Kolpakova. "MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/12.
Повний текст джерелаHoke, John L., John G. Georgiadis, and Rafael Jimenez-Flores. "Freezing of Aqueous Solutions of Glycosylated Bovine Beta-Casein." In ASME 1998 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1998. http://dx.doi.org/10.1115/imece1998-0813.
Повний текст джерелаHilal, Adonis, Anna Florowska, and Małgorzata Wroniak. "Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels." In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12969.
Повний текст джерелаKontogianni, Vasiliki G., Alexandra V. Chatzikonstantinou, Marios Mataragas, Efthymia Kondyli, Haralambos Stamatis, and Loulouda Bosnea. "Evaluation of the Antioxidant and Physicochemical Properties of Microalgae/Whey Protein-Based Edible Films." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-10926.
Повний текст джерелаЗвіти організацій з теми "Physicochemical properties of food proteins"
Tuller, Markus, Asher Bar-Tal, Hadar Heller, and Michal Amichai. Optimization of advanced greenhouse substrates based on physicochemical characterization, numerical simulations, and tomato growth experiments. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600009.bard.
Повний текст джерелаNaim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.
Повний текст джерела