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Improved emulsifying properties of β-lactoglobulin by conjugating with carboxymethyl dextran

✍ Scribed by Koichi Nagasawa; Koji Takahashi; Makoto Hattori

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Reduced Immunogenicity of β-Lactoglobuli

✍ Hattori, Makoto; Nagasawa, Koichi; Ohgata, Koki; Sone, Noriko; Fukuda, Ayumu; Ma 📂 Article 📅 2000 🏛 American Chemical Society 🌐 English ⚖ 136 KB

Functional Changes in .beta.-Lactoglobul

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

Modulation of the T Cell Response to β-L

✍ Kobayashi, Kazuo; Yoshida, Tadashi; Takahashi, Koji; Hattori, Makoto 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 171 KB

Improved Thermal Stability and Emulsifyi

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

Functional Improvement of Alginic Acid b

✍ MAKOTO HATTORI; YOICHI AIBA; KOICH NAGASAWA; KOJI TAKAHASHI 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 108 KB

Emulsifying and foaming properties of β-

✍ Moro, Andrea; Báez, Germán D.; Ballerini, Griselda A.; Busti, Pablo A.; Delorenz 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 433 KB