Search Results - "Isaschar-Ovdat, Sivan" :: K.UTB vyhledávací portál

Determination of tyrosinase substrate-binding modes reveals mechanistic differences between type-3 copper proteins

by Goldfeder, Mor, Kanteev, Margarita, Isaschar-Ovdat, Sivan, Adir, Noam, Fishman, Ayelet
Published in Nature communications (30.07.2014)

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Capsaicin stability and bio-accessibility affected by complexation with high-amylose corn starch (HACS)

by Isaschar-Ovdat, Sivan, Shani-Levi, Carmit, Lesmes, Uri
Published in Food & function (02.08.2021)

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Partial characterization of bean and maize root peroxidases and their ability to crosslink potato protein

by Glusac, Jovana, Isaschar-Ovdat, Sivan, Fishman, Ayelet, Kukavica, Biljana
Published in Archives of biological sciences (2019)

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Crosslinking of food proteins mediated by oxidative enzymes – A review

by Isaschar-Ovdat, Sivan, Fishman, Ayelet
Published in Trends in food science & technology (01.02.2018)

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Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions

by Glusac, Jovana, Isaschar-Ovdat, Sivan, Fishman, Ayelet
Published in Food chemistry (15.06.2020)

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Mechanistic insights into tyrosinase-mediated crosslinking of soy glycinin derived peptides

by Isaschar-Ovdat, Sivan, Fishman, Ayelet
Published in Food chemistry (01.10.2017)

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Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins

by Glusac, Jovana, Davidesko-Vardi, Ilil, Isaschar-Ovdat, Sivan, Kukavica, Biljana, Fishman, Ayelet
Published in Food hydrocolloids (01.09.2018)

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Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation

by Glusac, Jovana, Davidesko-Vardi, Ilil, Isaschar-Ovdat, Sivan, Kukavica, Biljana, Fishman, Ayelet
Published in Food research international (01.02.2019)

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Modulating the gel properties of soy glycinin by crosslinking with tyrosinase

by Isaschar-Ovdat, Sivan, Davidovich-Pinhas, Maya, Fishman, Ayelet
Published in Food research international (01.09.2016)

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Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

by Isaschar-Ovdat, Sivan, Rosenberg, Moshe, Lesmes, Uri, Fishman, Ayelet
Published in Food hydrocolloids (01.01.2015)

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Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein

by Glusac, Jovana, Isaschar-Ovdat, Sivan, Kukavica, Biljana, Fishman, Ayelet
Published in Food research international (01.10.2017)

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Protein engineering of nirobenzene dioxygenase for enantioselective synthesis of chiral sulfoxides

by Shainsky, Janna, Bernath-Levin, Kalia, Isaschar-Ovdat, Sivan, Glaser, Fabian, Fishman, Ayelet
Published in Protein engineering, design and selection (01.05.2013)

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COMPOSITION AND METHOD COMPRISING ZEIN PROTEIN

by GLUSAC, Jovana, ISASCHAR-OVDAT, Sivan, FISHMAN, Ayelet, DAVIDESKO-VARDI, Ilil
Year of Publication 04.06.2020

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COMPOSITION AND METHOD COMPRISING ZEIN PROTEIN

by GLUSAC, Jovana, ISASCHAR-OVDAT, Sivan, FISHMAN, Ayelet, DAVIDESKO-VARDI, Ilil
Year of Publication 24.01.2019

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Modulating the gel properties of soy glycinin by crosslinking with tyrosinase

by Isaschar-Ovdat, Sivan, Maya Davidovich-PinhasauthorDepartment of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel, Ayelet Fishmanauthor
Year of Publication 2015

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