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Results: 1-10 |
Results: 10
Limited tryptic hydrolysis of pea legumin: molecular mass and conformational stability of legumin-T
Authors: Schwenke, KD Henning, T Dudek, S Dautzenberg, H Danilenko, AN Kozhevnikov, GO Braudo, EE
Citation: Kd. Schwenke et al., Limited tryptic hydrolysis of pea legumin: molecular mass and conformational stability of legumin-T, INT J BIO M, 28(2), 2001, pp. 175-182
Exploitation of the functional potential of legume proteins
Authors: Schwenke, KD
Citation: Kd. Schwenke, Exploitation of the functional potential of legume proteins, NAHRUNG, 45(6), 2001, pp. 369-370
Reflections about the functional potential of legume proteins - A review
Authors: Schwenke, KD
Citation: Kd. Schwenke, Reflections about the functional potential of legume proteins - A review, NAHRUNG, 45(6), 2001, pp. 377-381
Plant protein interactions with polysaccharides and their influence on legume protein functionality - A review
Authors: Braudo, EE Plashchina, IG Schwenke, KD
Citation: Ee. Braudo et al., Plant protein interactions with polysaccharides and their influence on legume protein functionality - A review, NAHRUNG, 45(6), 2001, pp. 382-384
Rheological properties of modified lupin proteins
Authors: Krause, JP Bagger, C Schwenke, KD
Citation: Jp. Krause et al., Rheological properties of modified lupin proteins, NAHRUNG, 45(6), 2001, pp. 412-415
Acetylation of faba bean legumin: conformational changes and aggregation
Authors: Schwenke, KD Knopfe, C Seifert, A Gornitz, E Zirwer, D
Citation: Kd. Schwenke et al., Acetylation of faba bean legumin: conformational changes and aggregation, J SCI FOOD, 81(1), 2001, pp. 126-134
Changes in interfacial behaviour, emulsifying and foaming properties of faba bean legumin after modification with dimethylsuberimidate
Authors: Krause, JP Dudek, S Schwenke, KD
Citation: Jp. Krause et al., Changes in interfacial behaviour, emulsifying and foaming properties of faba bean legumin after modification with dimethylsuberimidate, NAHRUNG, 44(6), 2000, pp. 403-406
Physicochemical characterisation of mung bean (Phaseolus aureus) protein isolates
Authors: Rahma, EH Dudek, S Mothes, R Gornitz, E Schwenke, KD
Citation: Eh. Rahma et al., Physicochemical characterisation of mung bean (Phaseolus aureus) protein isolates, J SCI FOOD, 80(4), 2000, pp. 477-483
Phosphorylation of the 12S globulin from rapeseed (Brassica napus L.) by phosphorous oxychloride: Chemical and conformational aspects
Authors: Schwenke, KD Mothes, R Dudek, S Gornitz, E
Citation: Kd. Schwenke et al., Phosphorylation of the 12S globulin from rapeseed (Brassica napus L.) by phosphorous oxychloride: Chemical and conformational aspects, J AGR FOOD, 48(3), 2000, pp. 708-715
Interfacial behaviour of succinylated faba bean legumin at low ionic strength
Authors: Krause, JP Wustneck, R Schwenke, KD
Citation: Jp. Krause et al., Interfacial behaviour of succinylated faba bean legumin at low ionic strength, NAHRUNG, 43(1), 1999, pp. 9-13
Risultati: 1-10 |