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Showing 1 to 8 of 8 found. | Sort by date

1 Effect of protein charge on the generation of aggregation-prone conformers
article 2007    
Author: Broersen, K. · Weijers, M. · Groot, J.de · Hamer, R.J. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Chemical modification · Conformations · Denaturation · Electrostatics · Methylation · Proteins · Temperature · Aggregation kinetics · Conformers · Electrostatic repulsive forces · Ovalbumin · Biomolecules · ovalbumin · article · conformational transition · controlled study · denaturation · electricity · heating · methylation · nonhuman · physical chemistry · priority journal · protein aggregation · protein engineering · surface charge · Animals · Electrostatics · Heat · Kinetics · Ovalbumin · Protein Denaturation · Protein Folding · Urea
[Abstract]

2 Glucosylation of β-lactoglobulin lowers the heat capacity change of unfolding; a unique way to affect protein thermodynamics
article 2005    
Author: Teeffelen, A.M.M. van · Broersen, K. · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · β-lactoglobulin · Glycosylation · Heat capacity · Maillard reaction · Protein stability · Thermodynamics · beta lactoglobulin · glucose · lysine · article · calorimetry · chemical reaction kinetics · circular dichroism · covalent bond · environmental temperature · fluorescence · glycation · glycosylation · heat · priority journal · protein denaturation · protein folding · protein stability · protein structure · thermodynamics · Calorimetry · Circular Dichroism · Fluorescence · Glycosylation · Heat · Lactoglobulins · Maillard Reaction · Protein Conformation · Protein Denaturation · Protein Folding · Spectrometry, Fluorescence · Thermodynamics
[Abstract]

3 Glycoforms of β-Lactoglobulin with Improved Thermostability and Preserved Structural Packing
article 2004    
Author: Broersen, K. · Voragen, A.G.J. · Hamer, R.J. · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · β-Lactoglobulin · Glycosylation · Maillard reaction · Monosaccharides · Thermal stability · Amines · Glucose · Hydrophobicity · Proteins · Thermodynamics · Structural stability · Thermostability · Biotechnology · beta lactoglobulin · amino acid sequence · analytic method · article · chemical modification · hydrophobicity · normal distribution · protein secondary structure · protein structure · protein tertiary structure · structure analysis · thermostability · Fructose · Glucose · Glycosylation · Hydrogen-Ion Concentration · Lactoglobulins · Macromolecular Substances · Protein Binding · Protein Conformation · Protein Denaturation · Protein Isoforms · Protein Structure, Quaternary · Protein Structure, Secondary · Protein Structure, Tertiary · Receptors, Fc · Temperature
[Abstract]

4 Chemical processing as a tool to generate ovalbumin variants with changed stability
article 2003    
Author: Kosters, H.A. · Broersen, K. · Groot, J.de · Simons, J.W.F.A. · Wierenga, P. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Chemical processing · Modification · Ovalbumin · Structural integrity · Thermostability · Chemical modification · Differential scanning calorimetry · Fluorescence · Proteins · Thermodynamics · Chemical processing · Biotechnology · guanidine · ovalbumin · tryptophan · alkalinity · article · chemical procedures · covalent bond · denaturation · energy · lipophilicity · methylation · protein binding · protein folding · protein modification · protein processing · protein stability · spectroscopy · temperature dependence · thermodynamics · Animals · Chemical Industry · Chickens · Drug Stability · Hydrogen-Ion Concentration · Hydrophobicity · Ovalbumin · Protein Conformation · Protein Denaturation · Protein Folding · Protein Structure, Quaternary · Protein Structure, Secondary · Protein Structure, Tertiary · Temperature
[Abstract]

5 Aggregation of β-lactoglobulin regulated by glucosylation
article 2007    
Author: Broersen, K. · Elshof, M. · Groot, J.de · Voragen, A.G.J. · Hamer, R.J. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · β-lactoglobulin · Aggregation · Electrostatic repulsion · Glucosylation · Hydrophobicity · Unfolding/refolding · lactoglobulin · article · chemistry · electricity · glycosylation · heat · kinetics · protein denaturation · protein folding · Electrostatics · Glycosylation · Heat · Kinetics · Lactoglobulins · Protein Denaturation · Protein Folding · Bovinae
[Abstract]

6 Modulation of the Gelation Efficiency of Fibrillar and Spherical Aggregates by Means of Thiolation
article 2013    
Author: Munialo, C.D. · Jongh, H.H.J. de · Broersen, K. · Linden, E. van der · Martin, A.H.
Keywords: Nutrition · Chemical cross-linking · Thiolation · Whey protein isolate · Fibrillar · Spherical · Aggregates · Gelation efficiency · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · EELS - Earth, Environmental and Life Sciences
[Abstract]

7 Net charge affects morphology and visual properties of ovalbumin aggregates
article 2008    
Author: Weijers, M. · Broersen, K. · Barneveld, P.A. · Cohen Stuart, M.A. · Hamer, R.J. · Jongh, H.H.J.de · Visschers, R.W.
Keywords: Nutrition · Food technology · Agglomeration · Chemical engineering · Chromatographic analysis · Electrophoresis · Morphology · Optical properties · Turbidity · Aggregate morphologies · Degree of branching · Net charges · Ovalbumin · Transmission electrons · Turbidity measurements · Visual appearances · Visual properties · Aggregates · ovalbumin · article · chemical modification · controlled study · disulfide bond · gel permeation chromatography · heating · incubation time · morphology · particle size · pH · physical chemistry · polyacrylamide gel electrophoresis · priority journal · protein aggregation · protein structure · rigidity · transmission electron microscopy · turbidity · Animals · Electrophoresis, Polyacrylamide Gel · Microscopy, Electron · Nephelometry and Turbidimetry · Ovalbumin · Pliability · Precipitation · Protein Conformation · Solubility · Static Electricity
[Abstract]

8 Do sulfhydryl groups affect aggregation and gelation properties of ovalbumin?
article 2006    
Author: Broersen, K. · Teeffelen, A.M.M. van · Vries, A. · Voragen, A.G.J. · Hamer, R.J. · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · Aggregation · Cryo-TEM · Disulfide bonds · Gel properties · Large and small deformation rheology · Ovalbumin · Sulfhydryl groups · disulfide · ovalbumin · thiol derivative · article · chemistry · electron microscopy · flow kinetics · gel · kinetics · physical chemistry · polyacrylamide gel electrophoresis · Chemistry, Physical · Disulfides · Electrophoresis, Polyacrylamide Gel · Gels · Kinetics · Microscopy, Electron · Ovalbumin · Rheology · Sulfhydryl Compounds
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 8 of 8 found. | Sort by date