Results 1 to 10 of about 540,024 (203)
Foods, 2022 The protective effects of phosphorylated trehalose on the quality and characteristics of peeled shrimp (Litopenaeus vannamei) were determined. Quality changes in treated samples were evaluated by assessing the physicochemical properties of myofibrillar ...
Shanshan Shui +3 more
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Protein stability [determination] problems
Frontiers in Molecular Biosciences, 2022 Human health depends on the correct folding of proteins, for misfolding and aggregation lead to diseases. An unfolded (denatured) protein can refold to its original folded state. How does this occur is known as the protein folding problem. One of several
Faizan Ahmad
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Effects of High-Temperature Milk Processing
Encyclopedia, 2021 In this entry, high temperature is defined as 90 to 150 °C. Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for
Hilton C. Deeth
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Foods, 2020 The influence of thermomechanical treatment (temperature 60 °C–100 °C and shear rate 0.06 s−1–50 s−1) and mixing ratio of β-lactoglobulin (βLG) and α-lactalbumin (αLA) (5:2 and 1:1) on the denaturation and aggregation of whey protein model systems with a
Maria Quevedo +3 more
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Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage Period
Shipin gongye ke-ji, 2023 To explore the changes in physicochemical characteristics of muscle protein of grass carp during cold storage, the muscle protein samples were prepared from the grass carp fillets which were refrigerated at 4 ℃ for 0, 2, 4, 6, 8 and 10 d, respectively ...
Yifan YAO +5 more
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Plasma Gel Made of Platelet-Poor Plasma: In Vitro Verification as a Carrier of Polyphosphate
Biomedicines, 2023 Plasma gel (PG) is a blood-derived biomaterial that can be prepared by heating or chemical cross-linking without the aid of intrinsic coagulation activity and has gradually been applied in the field of esthetic surgery. To explore the applicability of PG
Masayuki Nakamura +9 more
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The Effect of Heat Treatment on Cow’s Milk Protein Profiles
Foods, 2022 Milk is a food of high nutritional value processed by heat treatment. Heat treatment of milk is a technological process designed to inhibit the growth of microorganisms and extend the shelf life of products.
Jozef Čurlej +7 more
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Foods, 2023 The kinetic properties and thermal characteristics of fresh pork meat proteins (Longissimus dorsi), as well as osmotically dehydrated meat proteins, were investigated using differential scanning calorimetry.
Sanja Ostojić +5 more
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Foods, 2021 Understanding aggregation in food protein systems is essential to control processes ranging from the stabilization of colloidal dispersions to the formation of macroscopic gels.
David J. Andlinger +3 more
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Inter-protein bonding and other molecular interactions in hen egg white [PDF]
Journal of the Serbian Chemical Society, 2000 The analysis of the SDS-polyacrylamide gel electrophoresis (SDS-PAGE) data, combined with the comparison of viscosity data corresponding to the thin fraction of hen egg white and 2 mM purefied ovalbumin solution, showed that the thin fraction is a ...
BRATOLJUB H. MILOSAVLJEVIC +2 more
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