Results 281 to 290 of about 1,139,517 (313)

[53] Modification of proteins with cyanate

1972
Publisher Summary This chapter discusses the principle, methods, and mechanism of modification of proteins with cyanate. Cyanate is capable of reaction with amino, sulfhydryl, carboxyl, phenolic hydroxyl, imidazole, and phosphate groups in proteins to yield carbamyl derivatives.
openaire   +2 more sources

Modification methods and applications of egg protein gel properties: A review

Comprehensive Reviews in Food Science and Food Safety, 2022
Xiaohui Lv, Xi Huang, Zahra Batool
exaly  

Posttranslational protein modifications

2017
Antonio Blanco, Gustavo Blanco
openaire   +1 more source

Uncovering post-translational modification-associated protein–protein interactions

Current Opinion in Structural Biology, 2022
Shu Wang, Arianna O Osgood, Abhishek Chatterjee   +2 more
exaly  

Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction

Comprehensive Reviews in Food Science and Food Safety, 2023
Oladipupo Odunayo Olatunde, Anuruddika Hewage, Thilini Dissanayake   +2 more
exaly  

A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods

Critical Reviews in Food Science and Nutrition, 2022
Büsra Gültekin Subasi, Beyza Saricaoglu, Esra Capanoglu   +2 more
exaly  

Protein modification by SUMO

Trends in Biochemical Sciences, 2001
openaire   +2 more sources

Phosphorothioate Modification of mRNA Accelerates the Rate of Translation Initiation to Provide More Efficient Protein Synthesis

Angewandte Chemie - International Edition, 2020
Daisuke Kawaguchi, Naoko Abe, Fumitaka Hashiya   +2 more
exaly  

Covalent Protein Modification: An Unignorable Factor for Bisphenol A-Induced Hepatotoxicity

Environmental Science & Technology, 2022
Xiaolan Hu, Jian-Lin Wu, Wen Miao
exaly  

Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality

Food Hydrocolloids, 2022
Wanqing Jia, Atze Jan Van Der Goot, Julia K Keppler   +2 more
exaly