共 10 条
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Polymerization of Deamidated Peptide Fragments Obtained with the Mild Acid Hydrolysis of Ovalbumin, J. Naotoshi Matsudomi. Agricultural Food Chemistry . 1985
[2]
Comformational changes and Functional Properties of Acid-Modified Soy Protein, J. Natoshi Matsudomi. Agricultural and Biological Chemistry . 1985
[3]
Effects of Deamidation with Chymotrypsin at pH 10 on the Functional Properties of Proteins. Akio kato. Journal of Agricultural and Food Chemistry . 1987
[4]
Chemical Phosphorylation of Food Proteins: An Overview and a Prospectus. Matheis G. Journal of Agricultural and Food Chemistry . 1984
[5]
Preparation and Functional Properties of Enzymaticalhy Deamidated Soy Proteins. Hamada J S. Journal of Food Science . 1989
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Enzymatic Hydrolysis of Proteins for Increased Solubility. Adler Nissen J. Journal of Agricultural and Food Chemistry . 1976
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Water-soluble Zein by Enzymatic Modification in Organic Solvents.J. Mannhein A. Cereal Chemistry . 1993
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Synthesis and Properties of N-, O-, and S-Phospho Derivatives of Amino Acids, Peptides, and Proteins. Frank A W. CRC Critical Reviews in Biochemistry . 1984
[9]
Relationship Between Proteins Hydrophobicity and Thermal Functional Properties of Food Proteins.J Can Inst. Voutsinas L P. Food Science and Technology . 1983
[10]
Comformation and Surface Properties of Deamidation Gluten, J. Vatoshi Matsudomi. Agricultural and Biological Chemistry . 1982