المؤلفون: Tatiana Paula Vilela, Ana Maria Gomes, João Paulo Ferreira

المصدر: Current Research in Food Science, Vol 3, Iss , Pp 201-206 (2020)

مصطلحات موضوعية: Cheese structure, Cheese protein interactions, Dissociating agents, Cheese protein quantification, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927120300289; https://doaj.org/toc/2665-9271

URL الوصول: https://doaj.org/article/f447750f021842fbb7dfad7ff8d569f9

المؤلفون: Wagih El-Shouny, Amal Abo-Kamar, Suzan Ragy

المصدر: Journal of Microbiology, Biotechnology and Food Sciences, Vol 2, Iss 5, Pp 2301-2305 (2013)

مصطلحات موضوعية: Plantarcin, molecular weight, stability, dissociating agents, protease, Microbiology, QR1-502

Relation: http://www.jmbfs.org/wp-content/uploads/2013/03/jmbfs_0136_el-shouny.pdf; https://doaj.org/toc/1338-5178; https://doaj.org/article/e6b2be1449ee41e68198f768431ae0f3

الاتاحة: https://doaj.org/article/e6b2be1449ee41e68198f768431ae0f3

المؤلفون: Vilela, Tatiana Paula, Gomes, Ana Maria, Ferreira, João Paulo

المساهمون: Veritati - Repositório Institucional da Universidade Católica Portuguesa

مصطلحات موضوعية: Cheese structure, Cheese protein interactions, Dissociating agents, Cheese protein quantification

وصف الملف: application/pdf

Relation: Vilela, T.P., Gomes, A.M., Ferreira, J.P. (2020). Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese. Current Research in Food Science, 3, 201-206; 2665-9271; 85101150817; PMC7473331; 32914136; 000658380400023

الاتاحة: http://hdl.handle.net/10400.14/31461

المؤلفون: Lefebvre-Cases, E, Gastaldi, Emmanuelle, Vidal, V, Marchesseau, Sylvie, Lagaude, Alain, Cuq, Jean-Luc, Tarodo De La Fuente, B

المساهمون: Laboratoire de Génie Biologique et Sciences des aliments, Université Montpellier 2 - Sciences et Techniques (UM2), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

المصدر: ISSN: 0022-0302 ; Journal of Dairy Science ; https://hal.science/hal-03706062 ; Journal of Dairy Science, 1998, 81 (4), pp.932-938. ⟨10.3168/jds.S0022-0302(98)75653-X⟩.

مصطلحات موضوعية: acid coagulation, rennet coagulation, protein interactions, dissociating agents), [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: WOS: 000073443700008

الاتاحة: https://hal.science/hal-03706062
https://doi.org/10.3168/jds.S0022-0302(98)75653-X

المؤلفون: Ecroyd, Heath, Thorn, Davic C., Liu, Yanqin, Carver, John

المصدر: Biochemical Journal

مصطلحات موضوعية: Keywords: Amyloid fibril, Dissociating agents, Disulfide bond, Disulfide bonds, Protein aggregation, Critical micelle concentration, Glycoproteins, Micelles, Oligomerization, pH effects, Casein, amyloid, disulfide, kappa casein, thiazole derivative Amyloid fibril, Dissociating agent, Micelle

Relation: http://hdl.handle.net/1885/63278; https://openresearch-repository.anu.edu.au/bitstream/1885/63278/5/U4217927xPUB788.pdf.jpg; https://openresearch-repository.anu.edu.au/bitstream/1885/63278/7/01_Ecroyd_The_dissociated_form_of_2010.pdf.jpg

الاتاحة: http://hdl.handle.net/1885/63278
https://doi.org/10.1042/BJ20091949
https://openresearch-repository.anu.edu.au/bitstream/1885/63278/5/U4217927xPUB788.pdf.jpg
https://openresearch-repository.anu.edu.au/bitstream/1885/63278/7/01_Ecroyd_The_dissociated_form_of_2010.pdf.jpg