Search Results

There are 28858 results for: content related to: Heat-induced denaturation and aggregation of β-Lactoglobulin: kinetics of formation of hydrophobic and disulphide-linked aggregates

  1. Growth and structure of aggregates of heat-denatured β-Lactoglobulin

    International Journal of Food Science & Technology

    Volume 34, Issue 5-6, October 1999, Pages: 451–465, Christel Le Bon, Taco Nicolai and Dominique Durand

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00310.x

  2. Effect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gels

    International Journal of Food Science & Technology

    Volume 34, Issue 5-6, October 1999, Pages: 493–501, Jianshe Chen and Eric Dickinson

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00319.x

  3. Non-linear effects in moisture adsorption by chocolate

    International Journal of Food Science & Technology

    Volume 35, Issue 3, May 2000, Pages: 323–329, Antonio C. B. Antunes and Leila J. Antunes

    Article first published online : 18 APR 2007, DOI: 10.1046/j.1365-2621.2000.00363.x

  4. The extension of the shelf-life of ‘pesto’ sauce by a combination of modified atmosphere packaging and refrigeration

    International Journal of Food Science & Technology

    Volume 35, Issue 3, May 2000, Pages: 293–303, Bruno Fabiano, Patriza Perego, Renato Pastorino and Marco Del Borghi

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00336.x

  5. Expression of recombinant wild-type and mutant β-Lactoglobulins in the yeast Pichia pastoris

    International Journal of Food Science & Technology

    Volume 34, Issue 5-6, October 1999, Pages: 445–450, Christine Wilson, Lynda Quarrie, Gordon J. Allan, David J. Flint, Lindsay Sawyer and Carl Holt

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00317.x

  6. Investigation of some physical characteristics of plant structures which are used as sources of pectic substances

    International Journal of Food Science & Technology

    Volume 35, Issue 3, May 2000, Pages: 341–350, Ivan Panchev and Stefan Karageorgiev

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00393.x

  7. Extrusion of cassava starch with either variations in ascorbic acid concentration or pH

    International Journal of Food Science & Technology

    Volume 35, Issue 2, March 2000, Pages: 141–154, Pensiri Sriburi and Sandra E. Hill

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00360.x

  8. Shrinking core model for extraction of phenylpropanoid amides of 5-hydroxytriptamine from safflower seed meal

    International Journal of Food Science & Technology

    Volume 47, Issue 8, August 2012, Pages: 1744–1749, Qingzhe Jin, Li Zhou, Jinwei Li, Xingguo Wang and Ruijie Liu

    Article first published online : 22 MAY 2012, DOI: 10.1111/j.1365-2621.2012.03029.x

  9. Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves

    International Journal of Food Science & Technology

    Volume 35, Issue 5, October 2000, Pages: 455–464, Dong Sun Lee, Jun Soo Kang and Pierre Renault

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00397.x

  10. Whey protein aggregation under shear conditions – effects of lactose and heating temperature on aggregate size and structure

    International Journal of Food Science & Technology

    Volume 34, Issue 5-6, October 1999, Pages: 523–531, Thomas Spiegel

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00309.x

  11. Interfacial properties of whey proteins at air/water and oil/water interfaces studied by dynamic drop tensiometry, ellipsometry and spreading kinetics

    International Journal of Food Science & Technology

    Volume 34, Issue 5-6, October 1999, Pages: 573–585, Tommy Nylander, Ahmed Hamraoui and Marie Paulsson

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00327.x

  12. Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    International Journal of Food Science & Technology

    Volume 34, Issue 5-6, October 1999, Pages: 543–556, Carl Holt, Deborah McPhail, Ian Nevison, Tommy Nylander, Jeanette Otte, Richard H. Ipsen, Rogert Bauer, Lars Ōgendal,, Kees Olieman, Kees G. de Kruif, Joëlle Léonil, Daniel Mollé, Gwénaële Henry, Jean Louis Maubois, M. Dolores Pérez, Pilar Puyol, Miguel Calvo, Stella M. Bury, George Kontopidis, Iain McNae, Lindsay Sawyer, Laura Ragona, Lucia Zetta, Henriette Molinari, Bert Klarenbeek, Margrethe J. Jonkman, Jacques Moulin and Dereck Chatterton

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00323.x

  13. Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    International Journal of Food Science & Technology

    Volume 34, Issue 5-6, October 1999, Pages: 587–601, Carl Holt, Deborah McPhail, Tommy Nylander, Jeanette Otte, Richard H. Ipsen, Rogert Bauer, Lars Øgendal, Kees Olieman, Kees G. de Kruif, Joëlle Léonil, Daniel Mollé, Gwénaële Henry, Jean Louis Maubois, M. Dolores Pérez, Pilar Puyol, Miguel Calvo, Stella M. Bury, George Kontopidis, Iain McNae, Lindsay Sawyer, Laura Ragona, Lucia Zetta, Henriette Molinari, Bert Klarenbeek, Margrethe J. Jonkman, Jacques Moulin and Dereck Chatterton

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00326.x

  14. Xanthylium salts formation involved in wine colour changes

    International Journal of Food Science & Technology

    Volume 35, Issue 1, February 2000, Pages: 63–74, Nour-Eddine Es-Safi, Christine Le Guernevé, Hélène Fulcrand, Véronique Cheynier and Michel Moutounet

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00339.x

  15. Quick and dirty but still pretty good: a review of new descriptive methods in food science

    International Journal of Food Science & Technology

    Volume 47, Issue 8, August 2012, Pages: 1563–1578, Dominique Valentin, Sylvie Chollet, Maud Lelièvre and Hervé Abdi

    Article first published online : 22 MAY 2012, DOI: 10.1111/j.1365-2621.2012.03022.x

  16. Prediction of storage quality of fresh-cut green peppers using artificial neural network

    International Journal of Food Science & Technology

    Volume 47, Issue 8, August 2012, Pages: 1586–1592, Xiangyong Meng, Min Zhang and Benu Adhikari

    Article first published online : 8 MAY 2012, DOI: 10.1111/j.1365-2621.2012.03007.x

  17. Textural properties of a model aqueous phase in low fat products. Part 1: Alginate, caseinate and starch in isolation, and in starch containing binary mixtures

    International Journal of Food Science & Technology

    Volume 35, Issue 2, March 2000, Pages: 215–226, Simon A. Roberts, Stefan Kasapis and Inés De Santos López

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00362.x

  18. Concentration polarization modelling in the maple sap concentration by reverse osmosis

    International Journal of Food Science & Technology

    Volume 34, Issue 3, June 1999, Pages: 217–228, Christian R. Bouchard and Rémi E. Lebrun

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00252.x

  19. Shelf life of ready-to-cook cauliflower mixtures as affected by packaging film mass transport properties

    International Journal of Food Science & Technology

    Volume 47, Issue 8, August 2012, Pages: 1598–1604, Annalisa Lucera, Amalia Conte and Matteo Alessandro Del Nobile

    Article first published online : 8 MAY 2012, DOI: 10.1111/j.1365-2621.2012.03009.x

  20. Mass transfer modelling of the osmotic dehydration of some fruits

    International Journal of Food Science & Technology

    Volume 33, Issue 3, June 1998, Pages: 267–284, Nicolaos M. Panagiotou, Vaios T. Karathanos and Zacharias B. Maroulis

    Article first published online : 4 JAN 2002, DOI: 10.1046/j.1365-2621.1998.00167.x