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Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

, 2021
Herein, we investigated the influence of covalent complexation between (−)-epigallocatechin gallate (EGCG) and soy protein isolate (SPI) on the structural and emulsifying properties of the protein as well as the effect of chitosan (CS) on the stability ...
Shizhang Yan   +5 more
semanticscholar   +1 more source

Evolution and the Tertiary Structure of Proteins

Annual Review of Biophysics and Bioengineering, 1984
The fact that biological information is stored in the form of DNA has led some molecular biologists and biophysicists to the view that evolutionary history will be most evident in DNA sequences. This view is attractive, for there is a redundancy in the genetic code, and the number of base changes is a sensitive indicator of evolutionary distances ...
M, Bajaj, T, Blundell
openaire   +3 more sources

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