スポンサーリンク
Division Of Applied Life Sciences The Graduate School Of Agriculture Kyoto University | 論文
- Thermostabilization of Ovotransferrin by Anions for Pasteurization of Liquid Egg White
- Structural Characteristics of the Disulfide-reduced Ovotransferrin N-Lobe Analyzed by Protein Fragmentation
- Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough
- Refolding of Urea-Denatured Ovalbumin That Comprises Non-Native Disulfide Isomers
- Role of the Intrachain Disulfide Bond of Ovalbumin during Conversion into S-Ovalbumin
- Thermostability of Refolded Ovalbumin and S-Ovalbumin
- Thermostabilization of Ovalbumin by an Alkaline Treatment : Examination for the Possible Implications of an Altered Serpin Loop Structure(Food & Nutrition Science)
- Periplasmic Secretion of Native Ovalbumin without Signal Cleavage in Escherichia coli(Biochemistry & Molecular Biology)
- Structural Properties of Recombinant Ovalbumin and Its Transformation into a Thermostabilized Form by Alkaline Treatment
- Structural and Functional Characterization of Recombinant Human Serum Transferrin Secreted from Pichia pastoris