Search Results - "KINSELLA, JOHN E." :: K.UTB vyhledávací portál

Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

by Monahan, Frank J, German, J. Bruce, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.01.1995)

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Seafoods and fish oils in human health and disease

by Kinsella, John E
Published in Food science and technology (USA) (1987)

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Advances in Food and Nutrition Research

by Taylor, Steve
Year of Publication 1993

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Structure-function properties of food proteins

by Phillips, L.G, Whitehead, D.M, Kinsella, J.E
Published in Food science and technology international series (USA) (1994)

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Structural and conformational basis of the resistance of .beta.-lactoglobulin to peptic and chymotryptic digestion

by Reddy, I. Mohan, Kella, Navin K. D, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.07.1988)

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Advances in Food and Nutrition Research

by Taylor, Steve
Year of Publication 2009

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Emulsifying properties of proteins: evaluation of a turbidimetric technique

by Pearce, Kevin N, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.05.1978)

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Natural antioxidants in grapes and wines

by Kanner, Joseph, Frankel, Edwin, Granit, Rina, German, Bruce, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.01.1994)

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Binding of alkanone flavors to .beta.-lactoglobulin: effects of conformational and chemical modification

by O'Neill, Timothy E, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.09.1987)

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Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of 7S, 11S, and soy isolate proteins

by Utsumi, Shigeru, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.03.1985)

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Heat-induced interactions between soybean proteins: preferential association of 11S basic subunits and .beta. subunits of 7S

by Utsumi, Shigeru, Damodaran, Srinivasan, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.11.1984)

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Emulsified milkfat effects on rheology of acid-induced milk gels

by Xiong, Y.L. (Cornell Univ., Ithaca, NY), Aguilera, J.M, Kinsella, J.E
Published in Journal of food science (01.07.1991)

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Thermal dissociation and association behavior of soy proteins

by German, Bruce, Damodaran, Srinivasan, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.09.1982)

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Compression strength of dairy gels and microstructural interpretation

by Aguilera J.M, Kinsella J.E
Published in Journal of food science (01.09.1991)

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Lipoxygenase in fish tissue: some properties of the 12-lipoxygenase from trout gill

by Hsieh, Rudolf J, German, J. Bruce, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.07.1988)

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Effect of conglycinin on the thermal aggregation of glycinin

by Damodaran, Srinivasan, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.09.1982)

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Interaction between .kappa.-casein and .beta.-lactoglobulin: possible mechanism

by Haque, Zahurul, Kristjansson, Magnus M, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.09.1987)

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Lipid deterioration initiated by phagocytic cells in muscle foods: .beta.-carotene destruction of a myeloperoxidase-hydrogen peroxide-halide system

by Kanner, Joseph, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.03.1983)

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Functional properties of succinylated and acetylated soy protein

by Franzen, Kay L, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.07.1976)

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Enzymic modification of proteins: effects of transglutaminase cross-linking on some physical properties of .beta.-lactoglobulin

by Tanimoto, Shin Ya, Kinsella, John E
Published in Journal of agricultural and food chemistry (01.03.1988)

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