CiteULike: biblio24's reducing [10 articles]

Multiple regression and response surface analysis of the effects of calcium chloride and cysteine on heat-induced whey protein gelation

Journal of Agricultural and Food Chemistry, Vol. 27, No. 3. (1 May 1979), pp. 529-532.

by Ronald H. Schmidt, Barbara L. Illingworth, Juenchin C. Deng, John A. Cornell

posted to whey reducing r-s-m protein heat coagulation agent by biblio24 on 2009-11-05 10:20:10 as

Heat-induced gelation of peanut protein/whey protein blends

Journal of Food Science, Vol. 43, No. 2. (1978), pp. 613-621.

by R. H. Schmidt, B. L. Illingworth, E. M. Ahmed

posted to whey reducing protein heat coagulation agent by biblio24 on 2009-11-05 10:13:41 as

Effects of cysteine addition and heat treatment during non-fat dry milk processing on the plasmin enzyme system

Dairy Science and Technology, Vol. 88, No. 1., pp. 81-94.

by Devon Durkee, Kirby Hayes

posted to reducing milk heat agent by biblio24 on 2009-11-05 10:10:07 as

The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels

Journal of Dairy Research, Vol. 71, No. 03. (2004), pp. 330-339.

by Palatasa Havea, Alistair J. Carr, Lawrence K. Creamer

posted to whey reducing protein heat coagulation agent by biblio24 on 2009-11-05 09:36:45 as

Gelation of Whey Protein Concentrate in Acidic Conditions: Effect of pH

Journal of Agricultural and Food Chemistry, Vol. 44, No. 10. (1 January 1996), pp. 3010-3014.

by Cecilia E. Lupano, Laura A. Renzi, Veronica Romera

posted to whey reducing protein coagulation agent by biblio24 on 2009-11-04 13:12:40 as

Physicochemical changes in whey protein concentrate texturized by reactive supercritical fluid extrusion

Journal of Food Engineering, Vol. 95, No. 4. (December 2009), pp. 627-635.

by Khanitta Manoi, Syed S. H. Rizvi

posted to whey reducing protein coagulation agent by biblio24 on 2009-11-04 13:10:24 as

Effect of Calcium, N-Ethylmaleimide and Casein upon Heat-Induced Whey Protein Aggregation

J. Dairy Sci., Vol. 51, No. 9. (1 September 1968), pp. 1349-1355.

by C. V. Morr, R. V. Josephson

posted to whey reducing protein coagulation agent by biblio24 on 2009-11-04 12:54:16 as

Modification of the rheological properties of whey protein isolate through the use of an immobilized microbial transglutaminase.

Journal of agricultural and food chemistry, Vol. 50, No. 20. (25 September 2002), pp. 5546-5551.

by C. P. Wilcox, H. E. Swaisgood

posted to whey transglutaminase reducing protein agent by biblio24 on 2009-11-03 17:01:24 as

Fractionation of Caseins by Anion-exchange Chromatography Using Food-grade Buffers

Journal of Food Science, Vol. 68, No. 5. (2003), pp. 1578-1583.

by K. N. Turhan, D. M. Barbano, M. R. Etzel

posted to reducing food_grade agent by biblio24 on 2009-11-03 16:53:46 as

Effects of reducing agents on premature browning in ground beef

Food Chemistry, Vol. 93, No. 4. (December 2005), pp. 571-576.

by H. Sepe, C. Faustman, S. Lee, J. Tang, S. Suman, K. Venkitanarayanan

posted to reducing food_grade agent by biblio24 on 2009-11-03 16:51:52 as

	Multiple regression and response surface analysis of the effects of calcium chloride and cysteine on heat-induced whey protein gelation [My Copy] Journal of Agricultural and Food Chemistry, Vol. 27, No. 3. (1 May 1979), pp. 529-532. by Ronald H. Schmidt, Barbara L. Illingworth, Juenchin C. Deng, John A. Cornell posted to whey reducing r-s-m protein heat coagulation agent by biblio24 on 2009-11-05 10:20:10 as
	Heat-induced gelation of peanut protein/whey protein blends [My Copy] Journal of Food Science, Vol. 43, No. 2. (1978), pp. 613-621. by R. H. Schmidt, B. L. Illingworth, E. M. Ahmed posted to whey reducing protein heat coagulation agent by biblio24 on 2009-11-05 10:13:41 as
	Effects of cysteine addition and heat treatment during non-fat dry milk processing on the plasmin enzyme system [My Copy] Dairy Science and Technology, Vol. 88, No. 1., pp. 81-94. by Devon Durkee, Kirby Hayes posted to reducing milk heat agent by biblio24 on 2009-11-05 10:10:07 as
	The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels [My Copy] Journal of Dairy Research, Vol. 71, No. 03. (2004), pp. 330-339. by Palatasa Havea, Alistair J. Carr, Lawrence K. Creamer posted to whey reducing protein heat coagulation agent by biblio24 on 2009-11-05 09:36:45 as
	Gelation of Whey Protein Concentrate in Acidic Conditions: Effect of pH [My Copy] Journal of Agricultural and Food Chemistry, Vol. 44, No. 10. (1 January 1996), pp. 3010-3014. by Cecilia E. Lupano, Laura A. Renzi, Veronica Romera posted to whey reducing protein coagulation agent by biblio24 on 2009-11-04 13:12:40 as
	Physicochemical changes in whey protein concentrate texturized by reactive supercritical fluid extrusion [My Copy] Journal of Food Engineering, Vol. 95, No. 4. (December 2009), pp. 627-635. by Khanitta Manoi, Syed S. H. Rizvi posted to whey reducing protein coagulation agent by biblio24 on 2009-11-04 13:10:24 as
	Effect of Calcium, N-Ethylmaleimide and Casein upon Heat-Induced Whey Protein Aggregation [My Copy] J. Dairy Sci., Vol. 51, No. 9. (1 September 1968), pp. 1349-1355. by C. V. Morr, R. V. Josephson posted to whey reducing protein coagulation agent by biblio24 on 2009-11-04 12:54:16 as
	Modification of the rheological properties of whey protein isolate through the use of an immobilized microbial transglutaminase. [My Copy] Journal of agricultural and food chemistry, Vol. 50, No. 20. (25 September 2002), pp. 5546-5551. by C. P. Wilcox, H. E. Swaisgood posted to whey transglutaminase reducing protein agent by biblio24 on 2009-11-03 17:01:24 as
	$My PDF turhan_03_fractionation.pdf$ Fractionation of Caseins by Anion-exchange Chromatography Using Food-grade Buffers [My Copy] Journal of Food Science, Vol. 68, No. 5. (2003), pp. 1578-1583. by K. N. Turhan, D. M. Barbano, M. R. Etzel posted to reducing food_grade agent by biblio24 on 2009-11-03 16:53:46 as
	Effects of reducing agents on premature browning in ground beef [My Copy] Food Chemistry, Vol. 93, No. 4. (December 2005), pp. 571-576. by H. Sepe, C. Faustman, S. Lee, J. Tang, S. Suman, K. Venkitanarayanan posted to reducing food_grade agent by biblio24 on 2009-11-03 16:51:52 as

biblio24's reducing [10 articles] Export

biblio24's tags

immunoassay	338
apob	281
electrochemistry	275
antibody	147
homogeneous	140
enzymatic_hydrolysis	136
amperometry	125
ag_detection	113
epitope	109
assay	97
whey	92
mapping	92
immunosensor	86
methodology	86
protein	85
competition	78
review	78
elisa	68
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emit	61
enzyme	59
ldl	58
gox	58
immunoelectrode	55
liposome	54
lipase	51
surfactant	49
cholesterol	45
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coagulation	43
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sandwich	38
peptide	38
d-o-e	37
optimisation	35
hdl	35
mediator	33
constant	33
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activity	31
fia	30
patent	30
sequence	29
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complement	28
method	28
stability	26
mediator_labeled	25
theory	25
polymorphism	25
r-s-m	24
nadh	22
cyclodextrin	22
surface	22
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a-p	21
lectin	21
displacement	20
ruthenium	20
ferrocene	20
heat	19
enzymatic	19
hrp	18
biosensor	18
antigen	18
channeling	17
ctni	17
free	16
comparison	15
clinical	15
meat	15
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solution	14
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analysis	14
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