EMULSIFYING PROPERTIES OF SINGLE-CELL PROTEINS

被引：0
|
作者：
AOKI, H
NAGAMORI, N
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1980年 / 27卷 / 11期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：550 / 558
页数：9
相关论文
共 50 条
  • [21] Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum
    Park, Sehyeon
    Kim, Taeyeon
    Lee, Soyeon
    Lee, Seungki
    Kim, Pil
    CYTA-JOURNAL OF FOOD, 2024, 22 (01)
  • [22] Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins
    Weizheng Sun
    Feibai Zhou
    Da-Wen Sun
    Mouming Zhao
    Food and Bioprocess Technology, 2013, 6 : 1703 - 1712
  • [23] Joint single-cell measurements of nuclear proteins and RNA in vivo
    Hattie Chung
    Christopher N. Parkhurst
    Emma M. Magee
    Devan Phillips
    Ehsan Habibi
    Fei Chen
    Bertrand Z. Yeung
    Julia Waldman
    David Artis
    Aviv Regev
    Nature Methods, 2021, 18 : 1204 - 1212
  • [24] Subcellular functions of proteins under fluorescence single-cell microscopy
    Kohnhorst, Casey L.
    Schmitt, Danielle L.
    Sundaram, Anand
    An, Songon
    BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS, 2016, 1864 (01): : 77 - 84
  • [25] Microalgae as a potential source of single-cell proteins. A review
    Barka, Abakoura
    Blecker, Christophe
    BIOTECHNOLOGIE AGRONOMIE SOCIETE ET ENVIRONNEMENT, 2016, 20 (03): : 427 - 436
  • [26] Single-cell quantification of the concentrations and dissociation constants of endogenous proteins
    Komatsubara, Akira T.
    Goto, Yuhei
    Kondo, Yohei
    Matsuda, Michiyuki
    Aoki, Kazuhiro
    JOURNAL OF BIOLOGICAL CHEMISTRY, 2019, 294 (15) : 6062 - 6072
  • [27] Joint single-cell measurements of nuclear proteins and RNA in vivo
    Chung, Hattie
    Parkhurst, Christopher N.
    Magee, Emma M.
    Phillips, Devan
    Habibi, Ehsan
    Chen, Fei
    Yeung, Bertrand Z.
    Waldman, Julia
    Artis, David
    Regev, Aviv
    NATURE METHODS, 2021, 18 (10) : 1204 - +
  • [28] EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE
    PEARCE, KN
    KINSELLA, JE
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (03) : 716 - 723
  • [29] Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins
    Sun, Weizheng
    Zhou, Feibai
    Sun, Da-Wen
    Zhao, Mouming
    FOOD AND BIOPROCESS TECHNOLOGY, 2013, 6 (07) : 1703 - 1712
  • [30] Emulsifying properties of tribomechanically treated whey proteins
    Sabolovic, Marija Badanjak
    Brncic, Suzana Rimac
    Lelas, Vesna
    MLJEKARSTVO, 2013, 63 (02): : 64 - 71
12345