Study of calcium binding to different preparations of yeast (Saccharomyces cerevisiae) protein by using an ion selective electrode
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Yeast proteins: The novel and sustainable alternative protein in food applications;Trends in Food Science & Technology;2023-05
2. Spent brewer’s yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications;World Journal of Microbiology and Biotechnology;2020-06-24
3. Health risk assessment of fluorine in fertilizers from a fluorine contaminated region based on the oral bioaccessibility determined by Biomimetic Whole Digestion-Plasma in-vitro Method (BWDPM);Journal of Hazardous Materials;2020-02
4. Protein nanoparticle electrostatic interaction: Size dependent counterions induced conformational change of hen egg white lysozyme;Colloids and Surfaces B: Biointerfaces;2014-06
5. Binding of Halide Ions to Bovine Serum Albumin and Hemoglobin: Studied with Ion-Selective Electrodes;International Journal of Electrochemical Science;2013-09
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