Zobrazeno 1 - 10
of 122
pro vyhledávání: '"David S. Horne"'
Autor:
Ravi K. Lokareddy, Chun-Feng David Hou, Francesca Forti, Stephano M. Iglesias, Fenglin Li, Mikhail Pavlenok, David S. Horner, Michael Niederweis, Federica Briani, Gino Cingolani
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-20 (2024)
Abstract DEV is an obligatory lytic Pseudomonas phage of the N4-like genus, recently reclassified as Schitoviridae. The DEV genome encodes 91 ORFs, including a 3398 amino acid virion-associated RNA polymerase (vRNAP). Here, we describe the complete a
Externí odkaz:
https://doaj.org/article/f0520421212b4ab68758fafb4b4c926f
Autor:
David S. Horne
Publikováno v:
Food & Function. 14:2270-2271
But this system is not as simple as depicted since co-precipitation of all three reagents occurs when CPP is included.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2893ee764520d60c246cf4e2d9a7399
https://doi.org/10.1039/d2fo00808d
https://doi.org/10.1039/d2fo00808d
Autor:
John A. Lucey, David S. Horne
Publikováno v:
Advanced Dairy Chemistry ISBN: 9783030925840
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cefbca613ac2b3897fe90af0b093095
https://doi.org/10.1007/978-3-030-92585-7_8
https://doi.org/10.1007/978-3-030-92585-7_8
Autor:
Agnieszka Rodzik, Anna Król-Górniak, Viorica Railean, Mateusz Sugajski, Adrian Gołębiowski, David S. Horne, Bernhard Michalke, Myroslav Sprynskyy, Paweł Pomastowski, Bogusław Buszewski
Publikováno v:
Journal of Molecular Structure. 1272:134251
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92d946c3d08c6e90efcb555b6d8b8207
https://doi.org/10.1016/j.molstruc.2022.134251
https://doi.org/10.1016/j.molstruc.2022.134251
Autor:
David S. Horne
Publikováno v:
Technological Applications of Dispersions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58cdefb150e5f16b13cd7a6f32d0b25e
https://doi.org/10.1201/9781003067252-14
https://doi.org/10.1201/9781003067252-14
Autor:
Skelte G. Anema, Alan Baldwin, Sarah Berry, Etske Bijl, Mike Boland, Thérèse Considine, Stephen Davis, Hilton C. Deeth, Matthew Digby, Didier Dupont, Patrick J.B. Edwards, Ashling Ellis, John Flanagan, P.F. Fox, Kelvin K.T. Goh, D.A. Goulding, Chad Harland, W. James Harper, Sheelagh A. Hewitt, Kerianne Higgs, Jeremy Hill, John W. Holland, David S. Horne, Lee M. Huffman, Thom Huppertz, Geoffrey B. Jameson, Christophe Lefèvre, Simon M. Loveday, John A. Lucey, Karensa Menzies, Paul J. Moughan, Kevin R. Nicholas, J.A. O’Mahony, Sally D. Poppitt, Debashree Roy, Anwesha Sarkar, Pierre Schuck, Julie Sharp, Paul Sheehy, Pranav K. Singh, Harjinder Singh, Russell Snell, Anges Teo, Daniel Tomé, Peter Williamson, Aiqian Ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::810bb4c6bcf380efecf9876d2cf1189e
https://doi.org/10.1016/b978-0-12-815251-5.09990-4
https://doi.org/10.1016/b978-0-12-815251-5.09990-4
Publikováno v:
International Dairy Journal. 125:105222
Heat treatment of milk is applied in the manufacture of cultured dairy products, primarily to increase viscosity and improve texture. Denatured whey proteins are recognised as mostly responsible for causing these textural changes. The higher isoelect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::431ff8c0d2d2704a891d7fe30868c4d5
https://doi.org/10.1016/j.idairyj.2021.105222
https://doi.org/10.1016/j.idairyj.2021.105222
Autor:
David S. Horne, John A. Lucey
Publikováno v:
International Dairy Journal. 85:56-65
Over the past 60 years considerable progress has been made on understanding the nature of casein interactions. Although there is ongoing debate, most researchers now view that casein micelles are assembled due to the concerted action of two major typ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49b008d18a8e02fd5f82cc76579554e6
https://doi.org/10.1016/j.idairyj.2018.04.010
https://doi.org/10.1016/j.idairyj.2018.04.010
Publikováno v:
Journal of Dairy Science. 100:9916-9932
Understanding the chemistry of milk and its components is critical to the production of consistent, high-quality dairy products as well as the development of new dairy ingredients. Over the past 100 yr we have gone from believing that milk has only 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::695c68b16c6a59c80cc6cdc3f928f0a8
https://doi.org/10.3168/jds.2017-13250
https://doi.org/10.3168/jds.2017-13250
Autor:
David S. Horne
Publikováno v:
Current Opinion in Colloid & Interface Science. 28:74-86
In this short review of hydrophobicity in relation to the caseins and their properties, it is concluded that the scales are weighted heavily in favour of hydrophobic interactions contributing the attractive component in casein self-assembly and casei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce84191c2dd9a2f9acbf2b3dec30b412
https://doi.org/10.1016/j.cocis.2017.03.009
https://doi.org/10.1016/j.cocis.2017.03.009