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Department of Agricultural Chemistry, Yamaguchi University | 論文
- Heat-induced Aggregation between Ovalbumin and Lysozyme(Food & Nutrition)
- Conformational Changes and Functional Properties of Acid-modified Soy Protein
- Difference in the Molecular Weight of Soluble Aggregates during Heat Denaturation between Ovalbumin and s-Ovalbumin
- Changes in the Emulsifying and Foaming Properties of Proteins during Heat Denaturation
- Determination of Molecular Weight of Soluble Ovalbumin Aggregates during Heat Denaturation Using Low Angle Laser Light Scattering Technique
- Effects of Partial Denaturation on Surface Properties of Ovalbumin and Lysozyme
- Characterization of Autoinducer 2 Signal in Eikenella corrodens and Its Role in Biofilm Formation(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Involvement of N-Acetyl-D-galactosamine-specific Lectin in Biofilm Formation by the Periodontopathogenic Bacterium, Eikenella corrodens
- Preparation of honeycomb ceramics with fine channels by fiber combustion method
- Reduction of Antigenicity of Cry j I, Major Allergen of Japanese Cedar Pollen, by the Attachment of Polysaccharides(Food & Nutrition Science)
- Functional Casein-Polysaccharide Conjugates Prepared by Controlled Dry Heating
- Functional Properties of Glycosylated Lysozyme Secreted in Pichia pastoris(Food & Nutrition Sience)
- Heat-induced Aggregation of Lysozyme with Ovotransferrin(Food & Nutrition)
- Heat-induced Aggregation of Lysozyme with Pepsin-treated Ovalbumin(Food & Nutrition)
- Properties of Heat-induced Soluble Aggregates of Ovalbumin Preheated in the Dry State
- Bactericidal Action of Lysozyme against Gram-negative Bacteria Due to Insertion of a Hydrophobic Pentapeptide into Its C-Terminus
- Ovomucin-Food Protein Conjugates Prepared through the Transglutaminase Reaction(Food & Nutrition)
- Deamidation of Ovalbumin during s-Ovalbumin Conversion
- Functional Properties of Deamidated Gluten Obtained by Treating with Chymotrypsin at Alkali pH(Food & Nutrition)
- Amyloid Fibril Formation of Hen Lysozyme Depends on the Instability of the C-Helix (88-99)