Modifizierung der funktionellen Eigenschaften von Ackerbohnenprotein durch Acetylierung-Reference-Cited by-同舟云学术

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Modifizierung der funktionellen Eigenschaften von Ackerbohnenprotein durch Acetylierung

Published:1977 Issue:10 Volume:21 Page:901-909
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Schmandke H.,Maune R.,Schmidt G.,Schultz M.,Proll J.

Publisher

Wiley

Subject

Food Science

Reference28 articles.

1. Selective Acetylation of the Hydroxyl Groups in Gelatin

2. Untersuchung des Nährwertes von selektiv acyliertem Casein

3. Experiments on the methylation and acetylation of wool, silk fibroin, collagen and gelatin

4. Problems in the determination of FDNB-available lysine

Cited by 29 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. Acetylation of faba bean legumin: conformational changes and aggregation;Journal of the Science of Food and Agriculture;2000

2. Toxicological evaluation of acetylated faba bean globulin;Journal of the Science of Food and Agriculture;2000-01-01

3. Physico-chemical and enzymatic studies on acetylated protein isolates from faba beans (Vicia faba L.);Food / Nahrung;1993

4. Modification of the low-molecular weight basic albumin fraction from rapeseed (Brassica napus L.) by acetylation. Part 2. Selected functional properties;Food / Nahrung;1991

5. Chemical and gel electrophoretic characterization of acetylated faba bean protein isolates;Food / Nahrung;1991

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