Zobrazeno 1 - 9
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pro vyhledávání: '"Djoullah, Attaf"'
Autor:
Djoullah, Attaf
Dans ce travail, le comportement des protéines de pois vis-à-vis de la gélification enzymatique par la transglutaminase microbienne (MTGase) a été évalué à l’état natif et après dénaturation (réduction chimique ou thermo-dénaturation).
Externí odkaz:
http://www.theses.fr/2015DIJOS072/document
Publikováno v:
In Food Hydrocolloids April 2018 77:636-645
Publikováno v:
In Process Biochemistry August 2015 50(8):1284-1292
Autor:
Djoullah, Attaf, Sok, Nicolas, Djemaoune, Yanis, Penouilh, Marie-José, Husson, Florence, Saurel, Rémi
Publikováno v:
In Colloids and Surfaces A: Physicochemical and Engineering Aspects 20 June 2015 475:69-74
Autor:
Djoullah , Attaf
Publikováno v:
Alimentation et Nutrition. Université de Bourgogne, 2015. Français. 〈NNT : 2015DIJOS072〉
Alimentation et Nutrition. Université de Bourgogne, 2015. Français. ⟨NNT : 2015DIJOS072⟩
Alimentation et Nutrition. Université de Bourgogne, 2015. Français. ⟨NNT : 2015DIJOS072⟩
In this work, pea proteins behavior toward enzymatic gelation by microbial transglutaminase (MTGase) was studied at native state and after denaturation (chemical reduction or thermal denaturation). The final application was the formation of protein m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a9fe70099c3adfecb1712d5db9f63769
https://tel.archives-ouvertes.fr/tel-01375883
https://tel.archives-ouvertes.fr/tel-01375883
Autor:
Djoullah, Attaf
In this work, pea proteins behavior toward enzymatic gelation by microbial transglutaminase (MTGase) was studied at native state and after denaturation (chemical reduction or thermal denaturation). The final application was the formation of protein m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3711::a9fe70099c3adfecb1712d5db9f63769
https://theses.hal.science/tel-01375883
https://theses.hal.science/tel-01375883
Publikováno v:
Proceedings of FaBE 2013 International Conferences on Food and Biosystems Engineering
Proceedings of FaBE 2013 International Conferences on Food and Biosystems Engineering, 2, Technological Educational Institute of Thessaly (TEI of Thessaly), pp.351-355, 2013, 978-960-9510-11-0
Proceedings of FaBE 2013 International Conferences on Food and Biosystems Engineering, 2, Technological Educational Institute of Thessaly (TEI of Thessaly), pp.351-355, 2013, 978-960-9510-11-0
Skiathos Island, GREECE - 30 May - 02 June 2013; International audience; A new method based on NMR spectroscopy was developed to detect the G-L (GlutamylLysine) isopeptide bonds formed by the enzymatic transglutaminase reaction. Because of thecomplex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e2434ce25e917746659b4e437b3af147
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02413499
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02413499
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