Biblio
Found 7 results
Author Title Type [ Year
] Filters: Keyword is Hydrophobic and Hydrophilic Interactions [Clear All Filters]
, “Fish and Shellfish-Derived Anti-Inflammatory Protein Products: Properties and Mechanisms.”, Molecules, vol. 26, no. 11, 2021.
, “Pacific whiting frozen fillets as affected by postharvest processing and storage conditions.”, Food Chem, vol. 201, pp. 177-84, 2016.
, “Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations.”, Food Chem, vol. 204, pp. 46-55, 2016.
, “Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.”, Food Chem Toxicol, vol. 76, pp. 86-93, 2015.
, “Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.”, J Food Sci, vol. 76, no. 2, pp. C343-9, 2011.
, “Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature.”, J Food Sci, vol. 76, no. 7, pp. C1018-24, 2011.
, “FLO11-based model for air-liquid interfacial biofilm formation by Saccharomyces cerevisiae.”, Appl Environ Microbiol, vol. 71, no. 6, pp. 2934-9, 2005.