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Department of Agricultural Chemistry, Yamaguchi University | 論文
- Characterization of Recombinant Amyloidogenic Chicken Cystatin Mutant I66Q Expressed in Yeast
- Structural and Functional Properties of Chicken Lysozyme Fused Serine-rich Heptapeptides at the C-Terminus
- Expression and Characterization of Saccharomyces cerevisiae Cne1p, a Calnexin Homologue
- Secretion of Glycosylated α-Lactalbumin in Yeast Pichia pastoris
- Effects of Calnexin Deletion in Saccharomyces cerevisiae on the Secretion of Glycosylated Lysozymes
- Enantioselective Oxidation of Racemic Citronellol with an Interface Bioreactor
- Production of (S)-Citronellic Acid and (R)-Citronellol with an Interface Bioreactor
- Production of Aliphatic Carboxylic Acids via Microbial Oxidation of 1-Alkanols with Interface Bioreactor
- Improvement of the Surface Functional Properties of β-Lactoglobulin and α-Lactalbumin by Heating in a Dry State
- Enhanced Heat-induced Gelation of β-Lactoglobulin by α-Lactalbumin
- The Inhibitory Effects of Catechins on Biofilm Formation by the Periodontopathogenic Bacterium, Eikenella corrodens
- Relationship between the Stability of Hen Egg-White Lysozymes Mutated at Sites Designed to Interact with α-Helix Dipoles and Their Secretion Amounts in Yeast
- Effects of Freeze-denaturation of Ovomacroglobulin on the Chymosin Inhibition(Food & Nutrition)
- Emulsifying Properties of Protein-Polysaccharide Complexes and Hybrids(Food & Nutrition)
- Inhibition by Ovomacroglobulin of Pepsin and Rennin(Biological Chemistry)
- Effects of Phosphate Residues on the Excellent Emulsifying Properties of Phosphoglycoprotein Phosvitin(Food & Nutrition)
- The Role of Sialic Acid in the Functional Properties of Ovomucin(Food & Nutrition)
- Preventive Effect of Egg Yolk Phosvitin on Heat-Insolubilization of Egg White Protein and Its Application to Heat-Induced Egg White Gel
- Site-specific Glycosylation at Asn-292 in Ovalbumin is Essential to Efficient Secretion in Yeast
- Improvement of Gelling Properties of Ovalbumin by Heating in Dry State(Food & Nutrition)