✦ LIBER ✦

Functional changes in fish myofibrillar protein by conjugation with glucose and dextran

✍ Scribed by H. Saeki

Book ID: 101302453
Publisher: John Wiley and Sons
Year: 1998
Tongue: English
Weight: 47 KB
Volume: 42
Category: Article
ISSN: 1613-4125
DOI: 10.1002/(sici)1521-3803(199808)42:03/04<240::aid-food240>3.0.co;2-i

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Functional Changes in .beta.-Lactoglobul

Functional Changes in .beta.-Lactoglobulin by Conjugation with Carboxymethyl Dextran

✍ Hattori, Makoto; Nagasawa, Koichi; Ametani, Akio; Kaminogawa, Shuichi; Takahashi 📂 Article 📅 1994 🏛 American Chemical Society 🌐 English ⚖ 854 KB

Improved Thermal Stability and Emulsifyi

Improved Thermal Stability and Emulsifying Properties of Carp Myofibrillar Proteins by Conjugation with Dextran

✍ Fujiwara, Kiyoshi; Oosawa, Toshishige; Saeki, Hiroki 📂 Article 📅 1998 🏛 American Chemical Society 🌐 English ⚖ 118 KB

Stability and Emulsion-Forming Ability o

Stability and Emulsion-Forming Ability of Water-Soluble Fish Myofibrillar Protein Prepared by Conjugation with Alginate Oligosaccharide

✍ Sato, Ryo; Katayama, Shigeru; Sawabe, Tomoo; Saeki, Hiroki 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 131 KB

Structural and Functional Changes in Myo

Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)

✍ V.A. Tironi; M.C. Tomás; M.C. Añón 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 670 KB

Hematological and serum biochemical indi

Hematological and serum biochemical indices changes induced by replacing fish meal with plant protein (sesame oil cake and corn gluten) in the Great sturgeon (Huso huso)

✍ Jahanbakhshi, Abdolreza; Imanpoor, Mohamad Reza; Taghizadeh, Vahid; Shabani, Ali 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 151 KB

Changes in the chemical and functional p

Changes in the chemical and functional properties of protein fibers by reaction with carbonyl compounds. Part II. Reaction of arginine and amido groups. Quantitative determination of reacting carbonyl groups

✍ Schmandke, H. ;Hartmann, B. 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 238 KB 👁 1 views

of the GDR 1 Changes in the chemical and functional properties of protein fibers by reaction with carbonyl compounds. PartII. Reaction of arginine and amido groups. Quantitative determination of reacting carbonyl groups'. ' ## H. SCHMANDKE and B. HARTMANN The arginine content of Viciu fabu prote