## Chemical lipophilization of soy protein isolates and wheat gluten Chemical modification of soy protein isolate and wheat gluten can be used to investigate the influence of the chemical composition and the structure of the proteins on the final product properties and to adjust these properties t
β¦ LIBER β¦
Chemical modification of wheat gluten proteins and related model systems
β Scribed by Wall, J. S. ;Friedman, M. ;Krull, L. H. ;Cavins, J. F. ;Beckwith, A. C.
- Book ID
- 105340498
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 2007
- Weight
- 724 KB
- Volume
- 24
- Category
- Article
- ISSN
- 0449-2994
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Chemical lipophilization of soy protein
β
Coralie Roussel-Philippe; Michel Pina; Jean Graille
π
Article
π
2000
π
John Wiley and Sons
π
English
β 95 KB
π 1 views
Thermal properties of raw and processed
β
V Micard; M.-H Morel; J Bonicel; S Guilbert
π
Article
π
2001
π
Elsevier Science
π
English
β 338 KB
A relation between gluten protein amide
β
F. MacRitchie
π
Article
π
2007
π
John Wiley and Sons
π
English
β 374 KB
A modified extraction protocol enables d
β
Hetty C. van den Broeck; Antoine H.P. America; Marinus J.M. Smulders; Dirk Bosch
π
Article
π
2009
π
Elsevier Science
π
English
β 911 KB
Effect of Chemical Modification, pH Chan
β
M. Aminlari; M. Majzoobi
π
Article
π
2002
π
Institute of Food Technologists
π
English
β 582 KB
Chemical modification of chicken egg whi
β
Yoshitsune Shin-ya; Jin-Won Park; Kyung-Jin Hong; Koichi Fujiwara; Toshio Kajiuc
π
Article
π
2005
π
Wiley (John Wiley & Sons)
π
English
β 127 KB
## Abstract Aqueous twoβphase partitioning is one of the excellent bioseparation systems for proteins and other biomolecules in waterβrich solutions containing polymers or salts. To improve the partition properties of model proteins, chicken egg white (CEW) proteins were chemically modified with po