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Prediction of retention times of proteins in hydrophobic interaction chromatography using only their amino acid composition
(ELSEVIER SCIENCE BV, 2005)
This paper focuses on the prediction of the dimensionless retention time of proteins (DRT) in hydrophobic interaction chromatography (HIC) by means of mathematical models based, essentially, only on aminoacidic composition. ...
Prediction of retention times of proteins in hydrophobic interaction chromatography using only their amino acid composition
(ELSEVIER SCIENCE BV, 2005-12-09)
This paper focuses on the prediction of the dimensionless retention time of proteins (DRT) in hydrophobic interaction chromatography (HIC) by means of mathematical models based, essentially, only on aminoacidic composition. ...
Whey Protein Isolate Hydrolysates Obtained With Free And Immobilized Alcalase: Characterization And Detection Of Residual Allergens
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration
(Elsevier Sci LtdOxfordInglaterra, 2005)
Structural And Emulsifying Properties Of Sodium Caseinate And Lactoferrin Influenced By Ultrasound Process
(Elsevier Sci LTDOxford, 2017)
Screening of reducing agents for anaerobic growth of Candida albicans SC5314
(Elsevier Science BvAmsterdamHolanda, 2011)
Work of adhesion of dairy products on stainless steel surface
(Brazilian Journal of Microbiology, 2017)
Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
(Blue Pen Journals, 2018-04)
In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) ...