Relationships between protein hydrophobicity and thermal properties of food proteins
Voutsinas, L.P.; Nakai, S.
Canadian Institute of Food Science and Technology Journal 15(3): xxii
1982
DOI: 10.1016/s0315-5463(82)72507-6
Accession: 029070781
PDF emailed within 0-6 h: $19.90
Related References
Voutsinas, L.; Nakai, S.H.rwalkar, V. 1983: Relationships between protein hydrophobicity and thermal functional properties of food proteins Journal Canadian Institute of Food Science and Technology 16(3): 185-190Voutsinas, L.P.; Nakai, S.; Harwalkar, V.R. 1983: Relationships between protein hydrophobicity and thermal functional properties of food proteins - Corrélations entre l'hydrophobicité et les propriétés thermo-fonctionnelles des protéines alimentaires Canadian Institute of Food Science and Technology Journal 16(3): 185-190
Nakai, S. 1983: Structure-function relationships of food proteins with an emphasis on the importance of protein hydrophobicity Journal of Agricultural and Food Chemistry 31(4): 676-683
Lee C H.; Kim S K. 1987: Effects of protein hydrophobicity on the surfactant properties of food proteins Food Hydrocolloids 1(4): 283-290
Townsend A A.; Nakai, S. 1983: Relationships between hydrophobicity and foaming characteristics of food proteins Journal of Food Science 48(2): 588-594
Nakai, S.L.-Chan, E.H.rotsuka, M.V.zquez, M.; Arteaga, G. 1991: Quantitation of hydrophobicity for elucidating the structure--activity relationships of food proteins ACS Symposium series American Chemical Society: 54) 42-58
Voutsinas, L.-P.C.eung, E.; Nakai, S. 1983: Relationships of hydrophobicity to emulsifying properties of heat denatured proteins Journal of food science 48(1): 26-32
Cserhalmi, Z.; Czukor, B.; Gajzago Schuster, I. 1998: Emulsifying properties, surface hydrophobicity and thermal denaturation of pea protein fractions Acta Alimentaria 27(4): 357-363
Jafari, S.M.; Khanzadi, M.; Mirzaei, H.; Dehnad, D.; Chegini, F.K.; Maghsoudlou, Y. 2015: Hydrophobicity, thermal and micro-structural properties of whey protein concentrate-pullulan-beeswax films International Journal of Biological Macromolecules 80: 506-511
Notzold, H.; Kretschmar, R.; Ludwig, E. 1991: Determination of protein hydrophobicity. 1. Determination of hydrophobicity of selected cereal and milk proteins via sodium dodecylsulphate-binding capacity Nahrung 35(9): 969-975
Nötzold, H.; Kretschmar, R.; Ludwig, E. 1991: The determination of protein hydrophobicity. 1. Determination of the hydrophobicity of selected cereal and milk proteins using their sodium dodecyl sulfate binding capacities Die Nahrung 35(9): 969-975
Noetzold, H.; Kretschmar, R.; Ludwig, E. 1991: Contribution to the determination of protein hydrophobicity part i. determination of the hydrophobicity of selected cereal and milk proteins using their sodium dodecylsulphate binding capacities Nahrung 35(9): 969-976
Kang, I.J.; Lee, C.H. 1988: Changes in hydrophobicity of proteins during thermal aggregation Korean Biochemical Journal 21(1): 88-93
Hazen, K.C. 2004: Relationship between expression of cell surface hydrophobicity protein 1 (CSH1p) and surface hydrophobicity properties of Candida dubliniensis Current Microbiology 48(6): 447-451
Hayakawa, S.; Nakai, S. 1985: Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins Journal of Food Science 50(2): 486-491