Concepedia

Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin

Serena De Maria, Giovanna Ferrari, Paola Maresca

Innovative Food Science & Emerging Technologies · 2015 · 102 citations · 28 references

DOI

Concepts

References

28

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

, , +8

DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

T. Beveridge, S.J. Toma, S. Nakai · Journal of Food Science · 1974 · 853 citations

, , +9

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Joyce I. Boye, Salih Aksay, Samira Roufik et al. · Food Research International · 2009 · 808 citations

, , +15

[13] Resolution-enhanced fourier transform infrared spectroscopy of enzymes

H. Susi, D. Michael Byler · Methods in enzymology on CD-ROM/Methods in enzymology · 1986 · 701 citations

, , +10

Heat-Induced Secondary Structure and Conformation Change of Bovine Serum Albumin Investigated by Fourier Transform Infrared Spectroscopy

Koichi Murayama, Mihoko Tomida · Biochemistry · 2004 · 477 citations

, , +17