-
Viscoelastic properties of myofibrillar protein-polysaccharide composite gels
British Library Online Contents | 1993| -
Phosphates and muscle fiber type influence thermal transitions in porcine salt-soluble protein aggregation
British Library Online Contents | 1993| -
Functional properties of myofibrillar proteins from cold-shortened and thaw-rigor bovine muscles
British Library Online Contents | 1993| -
Myofibrillar protein gelation: Viscoelastic changes related to heating procedures
British Library Online Contents | 1994| -
Gelation of crude myofibrillar protein isolated from beef heart under antioxidant conditions
British Library Online Contents | 1994| -
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
British Library Online Contents | 1996| -
Storage stability of antioxidant-washed myofibrils from chicken white and red muscle
British Library Online Contents | 1996| -
Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles
British Library Online Contents | 1997| -
Chemical Stability of Antioxidant-Washed Beef Heart Surimi During Frozen Storage
British Library Online Contents | 1997| -
Functional stability of antioxidant-washed, cryoprotectant-treated beef heart surimi during frozen storage
British Library Online Contents | 1998| -
Functional stability of antioxidant-washed, cryoprotectanttreated beef heart surimi during frozen storage
British Library Online Contents | 1999| -
Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt
British Library Online Contents | 1999| -
Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates
British Library Online Contents | 2000| -
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2^oC
British Library Online Contents | 2000| -
Functionality Changes in Oxidatively/Antioxidatively Washed Beef-Heart Surimi During Frozen Storage
British Library Online Contents | 2000| -
Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions
British Library Online Contents | 2000| -
Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System
British Library Online Contents | 2002| -
Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation
British Library Online Contents | 2002| -
Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins
British Library Online Contents | 2003| -
Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins
British Library Online Contents | 2003| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid
British Library Online Contents | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
British Library Online Contents | 2005| -
Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle
British Library Online Contents | 2006| -
Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish (Cherax quadricarinatus) Stored at 2 ^oC
British Library Online Contents | 2006| -
Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils
British Library Online Contents | 2006| -
Microbiological and Physicochemical Properties of Red Claw Crayfish (Cherax quadricarinatus) Stored in Different Package Systems at 2 degreeC
British Library Online Contents | 2007| -
Inhibition of Oxidant-Induced Biochemical Changes of Pork Myofibrillar Protein by Hydrolyzed Potato Protein
British Library Online Contents | 2008| -
Effects of Inulin/Oligofructose on the Thermal Stability and Acid-Induced Gelation of Soy Proteins
British Library Online Contents | 2008| -
Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels
British Library Online Contents | 2009| -
Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar Proteins
British Library Online Contents | 2010| -
Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein
British Library Online Contents | 2010| -
Fractionation, Separation, and Identification of Antioxidative Peptides in Potato Protein Hydrolysate that Enhance Oxidative Stability of Soybean Oil Emulsions
British Library Online Contents | 2010| -
The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes
British Library Online Contents | 2011| -
Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere
British Library Online Contents | 2011| -
Role of -Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate
British Library Online Contents | 2011| -
Nitrite-Cured Color and Phosphate-Mediated Water Binding of Pork Muscle Proteins as Affected by Calcium in the Curing Solution
British Library Online Contents | 2012| -
Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase
British Library Online Contents | 2013| -
Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals
British Library Online Contents | 2013| -
Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract
British Library Online Contents | 2013| -
Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment
British Library Online Contents | 2015| -
Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses
British Library Online Contents | 2015| -
Oxidation-Initiated Myosin Subfragment Cross-Linking and Structural Instability Differences between White and Red Muscle Fiber Types
British Library Online Contents | 2015| -
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
British Library Online Contents | 2017| -
Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets
British Library Online Contents | 2018|
- ««
- «
- 1
- »»
Meine Suche schicken an (beta)
Schicken Sie ihre Suchanfrage (Suchterm ohne Filter) an andere Datenbanken, Portale und Kataloge, um ggf. weitere interessante Treffer zu finden:
Dimensions ist eine Datenbank für Abstracts und Zitate, die Informationen zu Forschungsförderungen mit daraus resultierenden Veröffentlichungen, Studien und Patenten verknüpft.
Im TIB AV-Portal können audiovisuelle Medien aus Wissenschaft und Lehre recherchiert und eigene wissenschaftliche Videos publiziert werden.
Im FID move kann nach fachspezifischer Literatur, Forschungsdaten und weitere Informationen aus der Mobilitäts- und Verkehrsforschung gesucht werden.
Der Open Research Knowledge Graph liefert strukturiert beschriebene Forschungsinhalte und macht diese vergleichbar.
Frei zugänglicher Ausschnitt der Verbunddatenbank K10plus des GBV und des SWB mit für die Fernleihe und Direktlieferdienste relevanten Materialien.