The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation-Reference-Cited by-同舟云学术

The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation

Published:1981-01 Issue:4 Volume:14 Page:289-294
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Arntfield S.D.,Murray E.D.

Publisher

Elsevier BV

Subject

General Computer Science

Reference20 articles.

1. Offcial Methods of Analysis,1975

2. The thermodynamics of protein denaturation;Brandts;II. A model of reversible denaturation and interpretations regarding the stability of chymotrypsinogen.J. Am. Chem. Soc.,1964

3. Thermal denaturation of lysozyme. A differential scanning calorimetry investigation;Delben;Biochim. Biophys. Acta,1969

4. A study of thermal denaturation of ribonuclease by differential scanning calorimetry;Delben;Int. J. Protein Res.,1969

5. Increase in the stability of avidin produced by binding of biotin. A differential scanning calorimetric study of denaturation by heat;Donovan;Biochemistry,1973

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