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Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme
British Library Online Contents | 2003| -
Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using beta-glycosidase
British Library Online Contents | 2003| -
Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes
British Library Online Contents | 2003| -
Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins
British Library Online Contents | 2003| -
Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System
British Library Online Contents | 2002| -
Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry
British Library Online Contents | 2002| -
Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs
British Library Online Contents | 2002| -
Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
British Library Online Contents | 2002| -
Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation
British Library Online Contents | 2002| -
Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates
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| -
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2^oC
British Library Online Contents | 2000| -
Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase
British Library Online Contents | 1999| -
Functional stability of antioxidant-washed, cryoprotectanttreated beef heart surimi during frozen storage
British Library Online Contents | 1999| -
Properties of cysteine-added soy protein-wheat gluten films
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| -
Extraction, Denaturation and Hydrophobic Properties of Rice Flour Proteins
British Library Online Contents | 2001| -
Physical and Chemical Properties of Edible Films Containing Nisin and Their Action Against Listeria Monocytogenes
British Library Online Contents | 2001|
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