AAAAAA

   
Results: 1-10 |
Results: 10
EMULSION STABILITY AS AFFECTED BY COMPETITIVE ADSORPTION BETWEEN AN OIL-SOLUBLE EMULSIFIER AND MILK-PROTEINS AT THE INTERFACE
Authors: CORNEC M WILDE PJ GUNNING PA MACKIE AR HUSBAND FA PARKER ML CLARK DC
Citation: M. Cornec et al., EMULSION STABILITY AS AFFECTED BY COMPETITIVE ADSORPTION BETWEEN AN OIL-SOLUBLE EMULSIFIER AND MILK-PROTEINS AT THE INTERFACE, Journal of food science, 63(1), 1998, pp. 39-43
EFFECT OF CONTAMINANT ON ADSORPTION OF WHEY PROTEINS AT THE AIR-WATER-INTERFACE
Authors: CORNEC M NARSIMHAN G
Citation: M. Cornec et G. Narsimhan, EFFECT OF CONTAMINANT ON ADSORPTION OF WHEY PROTEINS AT THE AIR-WATER-INTERFACE, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2490-2498
COMPETITIVE ADSORPTION OF BETA-LACTOGLOBULIN AND BETA-CASEIN WITH SPAN-80 AT THE OIL-WATER INTERFACE AND THE EFFECTS ON EMULSION BEHAVIOR
Authors: CORNEC M MACKIE AR WILDE PJ CLARK DC
Citation: M. Cornec et al., COMPETITIVE ADSORPTION OF BETA-LACTOGLOBULIN AND BETA-CASEIN WITH SPAN-80 AT THE OIL-WATER INTERFACE AND THE EFFECTS ON EMULSION BEHAVIOR, Colloids and surfaces. A, Physicochemical and engineering aspects, 114, 1996, pp. 237-244
RELATIONS BETWEEN AGGREGATIVE, VISCOELASTIC AND MOLECULAR-PROPERTIES IN GLUTEN FROM GENETIC-VARIANTS OF BREAD WHEAT
Authors: HARGREAVES J POPINEAU Y CORNEC M LEFEBVRE J
Citation: J. Hargreaves et al., RELATIONS BETWEEN AGGREGATIVE, VISCOELASTIC AND MOLECULAR-PROPERTIES IN GLUTEN FROM GENETIC-VARIANTS OF BREAD WHEAT, International journal of biological macromolecules, 18(1-2), 1996, pp. 69-75
EVIDENCE OF EXTRANEOUS SURFACTANT ADSORPTION ALTERING ADSORBED LAYER PROPERTIES OF BETA-LACTOGLOBULIN
Authors: CLARK DC HUSBAND F WILDE PJ CORNEC M MILLER R KRAGEL J WUSTNECK R
Citation: Dc. Clark et al., EVIDENCE OF EXTRANEOUS SURFACTANT ADSORPTION ALTERING ADSORBED LAYER PROPERTIES OF BETA-LACTOGLOBULIN, Journal of the Chemical Society. Faraday transactions, 91(13), 1995, pp. 1991-1996
BIOCHEMICAL BASIS OF FLOUR PROPERTIES IN BREAD WHEATS .2. CHANGES IN POLYMERIC PROTEIN-FORMATION AND DOUGH GLUTEN PROPERTIES ASSOCIATED WITH THE LOSS OF LOW M(R) OR HIGH M(R) GLUTENIN SUBUNITS/
Authors: GUPTA RB POPINEAU Y LEFEBVRE J CORNEC M LAWRENCE GJ MACRITCHIE F
Citation: Rb. Gupta et al., BIOCHEMICAL BASIS OF FLOUR PROPERTIES IN BREAD WHEATS .2. CHANGES IN POLYMERIC PROTEIN-FORMATION AND DOUGH GLUTEN PROPERTIES ASSOCIATED WITH THE LOSS OF LOW M(R) OR HIGH M(R) GLUTENIN SUBUNITS/, Journal of cereal science, 21(2), 1995, pp. 103-116
A STUDY BY INFRARED-SPECTROSCOPY OF THE CONFORMATIONS OF GLUTEN PROTEINS DIFFERING IN THEIR GLIADIN AND GLUTENIN COMPOSITIONS
Authors: POPINEAU Y BONENFANT S CORNEC M PEZOLET M
Citation: Y. Popineau et al., A STUDY BY INFRARED-SPECTROSCOPY OF THE CONFORMATIONS OF GLUTEN PROTEINS DIFFERING IN THEIR GLIADIN AND GLUTENIN COMPOSITIONS, Journal of cereal science, 20(1), 1994, pp. 15-22
INFLUENCE OF HIGH M(R) GLUTENIN SUBUNITS ON GLUTENIN POLYMERS AND RHEOLOGICAL PROPERTIES OF GLUTENS AND GLUTEN SUBFRACTIONS OF NEAR-ISOGENIC LINES OF WHEAT SICCO
Authors: POPINEAU Y CORNEC M LEFEBVRE J MARCHYLO B
Citation: Y. Popineau et al., INFLUENCE OF HIGH M(R) GLUTENIN SUBUNITS ON GLUTENIN POLYMERS AND RHEOLOGICAL PROPERTIES OF GLUTENS AND GLUTEN SUBFRACTIONS OF NEAR-ISOGENIC LINES OF WHEAT SICCO, Journal of cereal science, 19(3), 1994, pp. 231-241
CHARACTERIZATION OF GLUTEN SUBFRACTIONS BY SE-HPLC AND DYNAMIC RHEOLOGICAL ANALYSIS IN SHEAR
Authors: CORNEC M POPINEAU Y LEFEBVRE J
Citation: M. Cornec et al., CHARACTERIZATION OF GLUTEN SUBFRACTIONS BY SE-HPLC AND DYNAMIC RHEOLOGICAL ANALYSIS IN SHEAR, Journal of cereal science, 19(2), 1994, pp. 131-139
ELECTRON-SPIN-RESONANCE STUDIES OF WHEAT-PROTEIN FRACTIONS
Authors: HARGREAVES J LEMESTE M CORNEC M POPINEAU Y
Citation: J. Hargreaves et al., ELECTRON-SPIN-RESONANCE STUDIES OF WHEAT-PROTEIN FRACTIONS, Journal of agricultural and food chemistry, 42(12), 1994, pp. 2698-2702
Risultati: 1-10 |