Zobrazeno 1 - 3
of 3
pro vyhledávání: '"T. E. O'Neill"'
Autor:
E.A. Foegeding, C.V. Morr, T. E. O'Neill, V.R. Harwalkar, B.A. Lewis, Joe M. Regenstein, J. B. German, L.G. Phillips, Arun Kilara, John E. Kinsella, M.E. Mangino, D.M. Smith
Publikováno v:
Journal of Food Science. 55:1441-1444
A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::260d7ffe7c74c8b560ead687c9f3cf0c
https://doi.org/10.1111/j.1365-2621.1990.tb03953.x
https://doi.org/10.1111/j.1365-2621.1990.tb03953.x
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America. 90(13)
We have examined whether dissociation of the histone octamer is required for elongation of RNA transcripts through arrays of nucleosome cores in vitro. Control or dimethyl suberimidate-crosslinked histone octamers were reconstituted onto supercoiled,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5afc5ab11561f46ff82d0d4937a8f9e0
https://pubmed.ncbi.nlm.nih.gov/8327500
https://pubmed.ncbi.nlm.nih.gov/8327500
Publikováno v:
Journal of the American Oil Chemists' Society. 62:1358
The current state of understanding of protein structure as it relates to its function in foaming has proven to be of sufficient accuracy to predict the effects of particular modifications in soy proteins. Comparative whipping studies performed on egg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9d50cf20942f4898473c427001a963f
https://doi.org/10.1007/bf02545958
https://doi.org/10.1007/bf02545958