(Q58414140)

English

Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment

No description defined

In more languages

edit

Statements

instance of

scholarly article

0 references

title

Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment (English)

0 references

1 reference

Eric Dickinson

4

0 references

author name string

VandaB. Galazka

series ordinal

1

0 references

Drummond Smith

series ordinal

2

0 references

DaveA. Ledward

series ordinal

3

0 references

publication date

March 1999

0 references

published in

Food Hydrocolloids

0 references

volume

13

0 references

issue

2

0 references

page(s)

81-88

0 references

cites work

Effect of High-Pressure Treatment of Protein on the Rheology of Flocculated Emulsions Containing Protein and Polysaccharide

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0268-005X%2898%2900073-3

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Effect of ι-Carrageenan on Flocculation, Creaming, and Rheology of a Protein-Stabilized Emulsion

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0268-005X%2898%2900073-3

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Influence of κ-carrageenan on the properties of a protein-stabilized emulsion

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0268-005X%2898%2900073-3

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Influence of High Pressure on Bovine Serum Albumin and Its Complex with Dextran Sulfate

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0268-005X%2898%2900073-3

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

High pressure effects on proteins and other biomolecules

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0268-005X%2898%2900073-3

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Refolding process of ovalbumin from urea-denatured state. Evidence for the involvement of nonproductive side chain interactions in an early intermediate

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0268-005X%2898%2900073-3

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Pressure stability of proteins

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0268-005X%2898%2900073-3

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Temperature control for kinetic refolding of heat-denatured ovalbumin

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0268-005X%2898%2900073-3

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Highly ordered molten globule-like state of ovalbumin at acidic pH: native-like fragmentation by protease and selective modification of Cys367 with dithiodipyridine

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0268-005X%2898%2900073-3

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Identifiers

DOI

10.1016/S0268-005X(98)00073-3

0 references

(Q58414140)

Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment

Statements

Identifiers

Sitelinks

Wikipedia(0 entries)

Wikibooks(0 entries)

Wikinews(0 entries)

Wikiquote(0 entries)

Wikisource(0 entries)

Wikiversity(0 entries)

Wikivoyage(0 entries)

Wiktionary(0 entries)

Multilingual sites(0 entries)