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Mostrando ítems 111-120 de 182
Protein Adsorption onto Polyelectrolyte Layers: Effects of Protein Hydrophobicity and Charge Anisotropy
(AMER CHEMICAL SOC, 2010-07-04)
Ellipsometry was used to investigate the influence of ionic strength (I) and pH on the adsorption of bovine serum
albumin (BSA) or β-lactoglobulin (BLG) onto preabsorbed layers of two polycations: poly(diallyldimethylam ...
Behavior of protein interfacial films upon bile salts addition
(Elsevier, 2013-09)
It was studied the effect of the bile salts on protein interfacial films at oil–water interfaces under simulated duodenal conditions (37 °C, pH 7.0 and 39 mM K2HPO4, 150 mM NaCl and 30 mM CaCl2) in order to develop an ...
Perfil eletroforético do colostro de ovelhas suplementadas com propileno glicol e cobalto associado à vitamina B12 no final da gestação
(2016-01-01)
This study aimed to evaluate the proteinogram of the colostrum of ewes submitted to administration of propylene glycol and cobalt associated with vitamin B12 in late pregnancy. Eighteen pregnant Santa Inês ewes 18 months ...
Padronização de técnica manual para obtenção de plasma rico em plaquetas de bovino
(Revista Pesquisa Veterinaria Brasileira, 2014-12-01)
To evaluate the biochemical profile and protein concentration of whey from milk samples of healthy Murrah primiparous and pluriparous buffaloes, 30 female buffaloes were analyzed during a complete lactation. The animals ...
On the relationship between the plateau modulus and the threshold frequency in peptide gels
(The Journal of Chemical Physics, 2018)
Polimorfismos genéticos da kappa-caseína e da beta-lactoglobulina e produção de leite em bovinos
(Universidade Federal de Minas Gerais (UFMG), Escola de Veterinária, 2014)
Alergia à proteína do leite de vaca (APLV): uma perspectiva imunológica
(Universidade Estadual Paulista (UNESP), 2014)
Emulsifying Properties Of Maillard Conjugates Produced From Sodium Caseinate And Locust Bean Gum
(Assoc. Brasiliera de Eng. Quimica / Braz. Soc. Chem. Eng., 2014)
Gelation Of Oil-in-water Emulsions Stabilized By Whey Protein
(Elsevier Ltd, 2016)