搜索页_+Protein+stability

设为首页

收藏本站

网站地图 | English | 公务邮箱

读者指南

学术客户端

NSTL服务站

科技查新

外文资源

Wiley电子期刊(297)	SpringerLink电子期刊(6400)	NATURE电子期刊(230)	Elsevier电子期刊(17907)
Springer电子图书(16)	ProQuest学位论文(20)	GSW全文库(1)	ACS电子期刊(4727)

在“Elsevier电子期刊”中，命中：17,907条，耗时：0.1509257 秒

在所有数据库中总计命中：29,598条

1.Important amino acid residues involved in folding and binding of protein-protein complexes

作者：A. Kulandaisamy ; V. Lathi ; K. ViswaPoorani ; K. Yugandhar ; M.Michael Gromiha ; ^{gromiha@iitm.ac.in}

关键词：Protein-protein complexes ; Binding site residues ; Folding and stability ; Key residues ; Contacts ; Propensity

刊名：International Journal of Biological Macromolecules

出版年：2017

2.Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutions

作者：Suresh Sutariya^a ; ^{sutariyasuresh83@gmail.com} ; Hasmukh Patel^a ; ^b ; ^{HPatel@landolakes.com}

关键词：Whey protein ; Heat stability ; Hydrogen peroxide ; β-Lactoglobulin ; Gelation

刊名：Food Chemistry

出版年：2017

3.Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates

作者：Zeyu Zhang ; Xibo Wang ; ^{wangxibo@neau.edu.cn} ; Jie Yu ; Shuang Chen ; Hongru Ge ; Lianzhou Jiang ; ^{jlzname@163.com}

关键词：Soy protein isolate ; Dextran ; Conjugates ; Emulsions ; Freeze-thaw stability

刊名：LWT - Food Science and Technology

出版年：2017

4.Interplay between Protein Thermal Flexibility and Kinetic Stability

作者：Andrea G. Quezada¹ ; A. Jessica Dí ; az-Salazar¹ ; Nallely Cabrera² ; Ruy Pé ; rez-Montfort² ; Á ; ngel Piñ ; eiro³ ; ^{angel.pineiro@usc.es} ; Miguel Costas¹ ; ⁴ ; ^{costasmi@unam.mx}

关键词：kinetic stability ; protein flexibility ; activation energy ; unfolding MD ; unfolding cooperativity ; DSC ; calorimetry ; triosephosphate isomerase ; TIM barrel ; chimeras

刊名：Structure

出版年：2017

5.Effects of protein phosphorylation on color stability of ground meat

作者：Meng Li^a ; Xin Li^a ; Jianzeng Xin^a ; Zheng Li^a ; Guixia Li^a ; Yan Zhang^a ; Manting Du^a ; Qingwu W. Shen^a ; ^b ; ^{yaoyao3153@aliyun.com" class="auth_mail" title="E-mail the corresponding author} ; Dequan Zhang^a ; ^{dequan_zhang0118@126.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Meat color ; Protein phosphorylation ; Myoglobin ; Redox stability ; Glycolysis

刊名：Food Chemistry

出版年：2017

6.Enhanced colloidal stability, solubility and rapid dissolution of resveratrol by nanocomplexation with soy protein isolate

作者：Naisarg Pujara^a ; ^b ; ¹ ; Siddharth Jambhrunkar^a ; ^b ; ¹ ; Kuan Yau Wong^b ; Michael McGuckin^b ; ; Amirali Popat^a ; ^b ; ^{a.popat@uq.edu.au}

关键词：Resveratrol ; Soy protein isolate ; Nanocomplex ; Colloidal stability ; Solubility ; Control release

刊名：Journal of Colloid and Interface Science

出版年：2017

7.β1,6 GlcNAc branches-modified protein tyrosine phosphatase alpha enhances its stability and promotes focal adhesion formation in MCF-7 cells

作者：Jin Xiao^a ; ^b ; Yan Gao^a ; ^b ; Fuming Yang^a ; ^b ; Can Wang^d ; Yaolin Xu^a ; ^b ; Ruiqi Chang^a ; ^b ; Xiliang Zha^a ; ^b ; ^c ; Liying Wang^a ; ^b ; ^c ; ^{liying_wang@fudan.edu.cn}

关键词：N-Acetylglucosaminyltransferase V ; Receptor-like protein tyrosine phosphatase alpha ; Glycosylation ; Focal adhesion ; Protein stability

刊名：Biochemical and Biophysical Research Communications

出版年：2017

8.Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates

作者：Yuanyuan Li^a ; Baohua Kong^a ; ^{kongbh63@hotmail.com} ; ^{kongbh@163.com} ; Qian Liu^a ; Xiufang Xia^a ; Hongsheng Chen^b

关键词：Zein hydrolysate ; Myofibrillar protein ; Oil-in-water emulsion ; Emulsifying stability ; Oxidative stability

刊名：Process Biochemistry

出版年：2017

9.Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

作者：Poliana Moser^a ; ^{polimoser@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Vâ ; nia Regina Nicoletti Telis^a ; Nathá ; lia de Andrade Neves^b ; Esteban Garcí ; a-Romero^c ; Sergio Gó ; mez-Alonso^d ; Isidro Hermosí ; n-Gutié ; rrez^d

关键词：Anthocyanins ; Microencapsulation ; Soy protein ; Whey protein ; Maltodextrin ; Stability ; Antioxidant activity ; Colour

刊名：Food Chemistry

出版年：2017

10.Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

作者：Xiaonan Sui^a ; ^b ; ^c ; ¹ ; Shuang Bi^b ; ¹ ; Baokun Qi^b ; ^c ; ¹ ; Zhongjiang Wang^b ; ^c ; Min Zhang^d ; Yang Li^b ; ^c ; ^{liyanghuangyu@163.com" class="auth_mail" title="E-mail the corresponding author} ; Lianzhou Jiang^b ; ^c ; ^{jlzname@163.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Ultrasonic treatment ; Emulsion system ; Soybean protein isolate ; Lecithin ; Sunflower oil

刊名：Food Hydrocolloids

出版年：2017

按检索点细分(17907)

题名(1330)

关键词(1718)

文摘(14990)

常见问题　|　交通位置　|　联系我们　|　OA远程办公

地址：北京市海淀区学院路29号邮编：100083

电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700