EFFECT OF AMIDATION ON THE FOAMING AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN

NK HOWELL; C TAYLOR

Back

EFFECT OF AMIDATION ON THE FOAMING AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN

Journal article

Peer reviewed

EFFECT OF AMIDATION ON THE FOAMING AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN

NK HOWELL and C TAYLOR

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.26(4), pp.385-395

01/08/1991

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

FOOD SCIENCE & TECHNOLOGY

CHEMICAL MODIFICATION OF PROTEIN

PROTEIN CARBOXYL GROUPS

PROTEIN FUNCTIONALITY

CHEMICAL MODIFICATIONS

SURFACE-PROPERTIES

FOOD PROTEINS

EGG-ALBUMIN

HYDROPHOBICITY

DENATURATION

Files and links (1)

url

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:A1991GC41100004&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11d2a86992e85fb529977dad66a846d5View

Author

Metrics

16 Record Views

Details

Title: EFFECT OF AMIDATION ON THE FOAMING AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN
Creators: NK HOWELL
C TAYLOR
Publication Details: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.26(4), pp.385-395
Publisher: BLACKWELL SCIENCE LTD
Date published: 01/08/1991
Date submitted: 17/05/2017
Identifiers: 99515830202346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

EFFECT OF AMIDATION ON THE FOAMING AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN

Abstract

Files and links (1)

Metrics

Details

Usage Policy