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1 Molecular details of ovalbumin-pectin complexes at the air/water interface: A spectroscopic study
article 2007    
Author: Kudryashova, E.V. · Visser, A.J.W.G. · Hoek, A. van · Jongh, H.H.J. de
Keywords: Food technology · Anisotropy · Complexation · Interfaces (materials) · Molecular dynamics · Polyelectrolytes · Spectroscopic analysis · Complex biopolymer systems · Fluorescence properties · Pectin concentrations · Proteins · ovalbumin · pectin · article · chemistry · infrared spectrophotometry · phase transition · ultraviolet spectrophotometry · Ovalbumin · Pectins · Phase Transition · Spectrophotometry, Infrared · Spectrophotometry, Ultraviolet
[Abstract]

2 Reversible self-association of ovalbumin at air-water interfaces and the consequences for the exerted surface pressure
article 2005    
Author: Kudryashova, E.V. · Visser, A.J.W.G. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Aggregation · Air-water interface · FCS · IRRAS · Ovalbumin · monomer · ovalbumin · succinic acid derivative · water · adsorption · air water interface · article · covalent bond · desorption · diffusion · dissociation · egg · electricity · flow kinetics · fluorescence correlation spectroscopy · heat treatment · infrared reflection absorption spectroscopy · priority journal · protein aggregation · protein assembly · protein conformation · protein modification · spectroscopy · surface property · surface tension · Adsorption · Air · Animals · Boron Compounds · Chickens · Electrostatics · Heat · Kinetics · Microscopy, Fluorescence · Ovalbumin · Ovum · Pressure · Protein Conformation · Protein Structure, Secondary · Proteomics · Rheology · Spectrometry, Fluorescence · Spectroscopy, Fourier Transform Infrared · Surface Properties · Time Factors · Water · Gallus gallus
[Abstract]

3 Structure and dynamics of egg white ovalbumin adsorbed at the air/water interface
article 2003    
Author: Kudryashova, E.V. · Meinders, M.B.J. · Visser, A.J.W.G. · Hoek, A. van · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · Infrared reflection absorption spectroscopy · Protein structure · Surface compression · Surface layer · Time-resolved fluorescence anisotropy · egg white · ovalbumin · protein · water · absorption spectroscopy · adsorption · air · anisotropy · article · beta sheet · compression · dynamics · fluorescence · nonhuman · pressure · protein aggregation · protein folding · protein protein interaction · protein structure · Adsorption · Air · Colloids · Egg Proteins · Oligopeptides · Ovalbumin · Protein Conformation · Protein Structure, Secondary · Spectrometry, Fluorescence · Spectrophotometry, Infrared · Structure-Activity Relationship · Surface Properties · Surface Tension · Water
[Abstract]

4 Effects of non-covalent interactions with 5-O-caffeoylquinic acid (chlorogenic acid) on the heat denaturation and solubility of globular proteins
article 2003    
Author: Prigent, S.V.E. · Gruppen, H. · Visser, A.J.W.G. · Koningsveld, G.A. van · Jong, G.A.H. de · Voragen, A.G.J.
Keywords: Nutrition · Food technology · α-lactalbumin · BSA · Ionic strength · Lysozyme · PH · Phenolic compounds · Temperature · alpha lactalbumin · bovine serum albumin · chlorogenic acid · globular protein · lysozyme · acidity · alkalinity · article · covalent bond · enthalpy · food · high temperature · ionic strength · molecular interaction · protein denaturation · solubility · temperature dependence · temperature sensitivity · Chlorogenic Acid · Drug Interactions · Heat · Hydrogen-Ion Concentration · Lactalbumin · Muramidase · Osmolar Concentration · Protein Denaturation · Serum Albumin, Bovine · Solubility · Thermodynamics · Bovinae
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 4 of 4 found. | Sort by date