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1 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]

2 Heat-induced gelation of pea legumin: Comparison with soybean glycinin
article 2004    
Author: O'Kane, F.E. · Happe, R.P. · Vereijken, J.M. · Gruppen, H. · Boekel, M.A.J.S. van
Keywords: Nutrition · Food technology · Gelation · Glycinin · Legumin · Pisum · Small deformation rheology · Texture control · avenin · glycinin · n ethylmaleimide · thiol derivative · vegetable protein · article · comparative study · cooling · disulfide bond · flow kinetics · gel · gelation · heating · model · nonhuman · pea · pH · reaction analysis · soybean · Ethylmaleimide · Gels · Globulins · Heat · Hydrogen-Ion Concentration · Microscopy, Electron · Peas · Plant Proteins · Rheology · Soybean Proteins · Soybeans · Glycine max · Pisum · Pisum sativum
[Abstract]

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