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1 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]

2 Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties
article 2004    
Author: Alting, A.C. · Weijers, M. · Hoog, E.H.A. de · Pijpekamp, A.M. van de · Cohen Stuart, M.A. · Hamer, R.J. · Kruif, C.G. de · Visschers, R.W.
Keywords: Nutrition · Food technology · Aggregation · Cold gelation · Fibril formation · Ordered structures · Ovalbumin · Thiol-disulfide exchange reaction · Whey protein isolate · acid · cross linking reagent · Cross Linking Reagents · disulfide · globular protein · milk protein · monomer · ovalbumin · thiol derivative · thiol group · whey protein · article · chemistry · cold · covalent bond · disulfide bond · electron microscopy · fiber · flow kinetics · gel · gelation · hardness · heat treatment · pH · protein aggregation · protein isolation · randomization · whey · Cold · Cross-Linking Reagents · Disulfides · Gels · Hydrogen-Ion Concentration · Microscopy, Electron · Milk Proteins · Ovalbumin · Rheology · Sulfhydryl Compounds
[Abstract]

3 Preparation and characterization of oxidized starch polymer microgels for encapsulation and controlled release of functional ingredients
article 2009    
Author: Li, Y. · Vries, R. de · Slaghek, T. · Timmermans, J. · Cohen Stuart, M.A. · Norde, W.
Keywords: Nutrition · Food technology · Controlled release · Crosslinker · Degree of oxidations · Functional ingredient · Globular proteins · Micro-gels · Microgel · Microgel particles · Oxidized starch · Physical chemical property · Potato starches · Preliminary data · Proton titration · Salt concentration · Sodium trimetaphosphate · Swelling capacities · Weight ratios · Chemical properties · Crosslinking · Dissolved oxygen sensors · Electrophoretic mobility · Encapsulation · Enzymes · Oxidation · Polymers · Starch · Functional polymers · 2 2 6 6 tetramethyl 1 piperidinyloxy · globular protein · inorganic salt · lysozyme · oxidoreductase · polymer · potato starch · proton · sodium chloride · trimetaphosphoric acid · unclassified drug · article · biocompatibility · biodegradability · controlled release formulation · electrophoretic mobility · encapsulation · microscopy · oxidation · pH · physical chemistry · porosity · priority journal · protein secretion · protein transport · swelling · weight · Solanum tuberosum
[Abstract]

Search results also available in MS Excel format.

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