Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Jolon M. Dyer"'
Autor:
Hannah McKerchar, Jolon M. Dyer, Juliet A. Gerrard, Evelyne Maes, Stefan Clerens, Renwick C.J. Dobson
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100800- (2023)
Formation of lysinoalanine protein–protein crosslinks during food processing adversely impacts nutritional value. However, mapping lysinoalanine directly in food is challenging. We characterized the fragmentation pattern of lysinoalanine crosslinks
Externí odkaz:
https://doaj.org/article/f5ee742fdad84a6795bbf9fda2e60a23
Publikováno v:
BBA Advances, Vol 3, Iss , Pp 100086- (2023)
Structured abstract: Abstract: The self-assembling and gelation properties of a bioactive peptide derived from bovine casein (FFVAPFPEVFGK) were studied in the peptide's natural form (uncapped, uncapFFV) and capped with protecting groups added to bot
Externí odkaz:
https://doaj.org/article/396e5552d3864253ac8607af39a8172a
Publikováno v:
Data in Brief, Vol 3, Iss C, Pp 143-148 (2015)
This Data article provides Supplementary data related to the research article titled “In-depth characterisation of the lamb meat proteome from longissimus lumborum” by Yu et al. [1]. This research article reports the proteome catalogue of the 48
Externí odkaz:
https://doaj.org/article/1c226dcb769b49398c60dd51a50ad8ed
Publikováno v:
EuPA Open Proteomics, Vol 6, Iss C, Pp 28-41 (2015)
Lamb is one of the major red meats consumed globally, both as a key component in the diet of some countries, and as a niche meat product in others. Despite this relatively wide consumption, an in-depth description of the global protein composition of
Externí odkaz:
https://doaj.org/article/03405416b6bb405cbdc3178230a45c22
Publikováno v:
Food & Function. 11:9468-9488
Peptides are known for their diverse bioactivities including antioxidant, antimicrobial, and anticancer activity, all three of which are potentially useful in treating colon-associated diseases. Beside their capability to stimulate positive health ef
Autor:
Hannah J. Mckerchar, Cristina Lento, Rachel Z. Bennie, Jennifer M. Crowther, Fabian Dolamore, Jolon M. Dyer, Stefan Clerens, Davide Mercadante, Derek J. Wilson, Renwick C.J. Dobson
The properties of milk proteins differ between mammalian species. β-Lactoglobulin (βlg) proteins from caprine and bovine milk are sequentially and structurally highly similar, yet their physicochemical properties differ, particularly in response to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3a8f4aa7640acdcc5d65f57b4a611db
https://doi.org/10.2139/ssrn.4251886
https://doi.org/10.2139/ssrn.4251886
Publikováno v:
International Journal of Biological Sciences, Vol 8, Iss 2, Pp 258-264 (2012)
Most protein in hair and wool is of two broad types: keratin intermediate filament-forming proteins (commonly known as keratins) and keratin-associated proteins (KAPs). Keratin nomenclature was reviewed in 2006, but the KAP nomenclature has not been
Externí odkaz:
https://doaj.org/article/2439f871e6324a07a93f3bb8e181bb3b
Autor:
Evelyne Maes, Jennifer Mary Marsh, Stefan Clerens, Michael G. Davis, Jolon M. Dyer, Robert J. Willicut, Stephanie Lee Davis, Santanu Deb-Choudhury
Publikováno v:
International journal of cosmetic scienceREFERENCES. 44(1)
Human hair is regularly subjected to chemical and physical insults, such as heat, UV-irradiation and alkaline hair care products. These insults result in molecular modifications at the hair protein level that underpin mechanical and sensory property
Autor:
Jolon M. Dyer, Xing Li, Haiyan Liu, Li Day, Anita J. Grosvenor, Stefan Clerens, Xin‐lu Wang, Ying Ma
Publikováno v:
Journal of Food Science. 84:1737-1745
We investigated protein modifications that occur during short- and long-term storage of raw, pasteurized, and ultra-high-temperature processed (UHT) milks using RE-HPLC and redox proteomics. The RE-HPLC results show that casein dissociation and whey
Autor:
Erin Lee, Duane P. Harland, Santanu Deb-Choudhury, Jolon M. Dyer, Chikako van Koten, Stephen Haines, Ancy Thomas, Stefan Clerens
Publikováno v:
Heliyon, Vol 6, Iss 6, Pp e04185-(2020)
Heliyon
Heliyon
Evaluating the interconnecting effects of pH, temperature and time on food proteins is of relevance to food processing, and food functionality. Here we describe a matrix-based approach in which meat proteins were exposed to combinations of these para