يعرض 1 - 10 نتائج من 3,559 نتيجة بحث عن '"HEAT STABILITY"', وقت الاستعلام: 0.95s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Influence of liquid properties of colloidal crystals to thermal stability of colloidal crystals on different substrate surfaces through heterogeneous nucleation

    المؤلفون: Watanabe, Seiya, Ren, Jianhua, Tabata, Isao, Hirogaki, KazumasaAff2, IDs00396024052489_cor4

    المصدر: Colloid and Polymer Science: Kolloid-Zeitschrift und Zeitschrift für Polymere. 302(6):971-977

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  2. 2
    دورية أكاديمية
    Alteration of Physicochemical Properties and Heating Stability of Reconstituted Acid Whey Powder by Calcium Chelating Salts

    المؤلفون: Purwanti, NanikAff1, Aff2, IDs11947023031988_cor1, Mulcahy, Shane, Murphy, Eoin G.Aff1, IDs11947023031988_cor3

    المصدر: Food and Bioprocess Technology: An International Journal. 17(5):1278-1293

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  3. 3
    دورية أكاديمية
    Identification of a Novel Aflatoxin B 1 -Degrading Strain, Bacillus halotolerans DDC-4, and Its Response Mechanisms to Aflatoxin B 1.

    المؤلفون: Guo, Jia, Zhang, Hanlu, Zhao, Yixuan, Hao, Xiaoxu, Liu, Yu, Li, Suhong, Wu, Rina

    المصدر: Toxins; Jun2024, Vol. 16 Issue 6, p256, 22p

    مصطلحات موضوعية: BACILLUS (Bacteria), HEAT stability in proteins, NUCLEOTIDE synthesis, FOOD contamination, AFLATOXINS, PARAOXONASE

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  4. 4
    دورية أكاديمية
    Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

    المؤلفون: Thomas C. France, Francesca Bot, Alan L. Kelly, Shane V. Crowley, James A. O'Mahony

    المصدر: Journal of Dairy Science, Vol 107, Iss 5, Pp 2721-2732 (2024)

    مصطلحات موضوعية: diafiltration, micellar casein isolate, partitioning, heat stability, β-casein, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S0022030223012079; https://doaj.org/toc/0022-0302

    URL الوصول: https://doaj.org/article/752530321eba4aab88d9b0ba91fa55c4

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  5. 5
    دورية أكاديمية
    Thermophilic cyanobacteria—exciting, yet challenging biotechnological chassis.

    المؤلفون: Rasul, Faiz, You, Dawei, Jiang, Ying, Liu, Xiangjian, Daroch, Maurycy

    المصدر: Applied Microbiology & Biotechnology; 3/21/2024, Vol. 108 Issue 1, p1-15, 15p

    مصطلحات موضوعية: HEAT stability in proteins, CYANOBACTERIA, THERMOPHILIC bacteria, GENETIC engineering, HOT springs, MOLECULAR biology

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  6. 6
    دورية أكاديمية
    Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties.

    المؤلفون: Joshi, Rutvi, Sutariya, Suresh G., Salunke, Prafulla

    المصدر: Foods; Mar2024, Vol. 13 Issue 5, p690, 18p

    مصطلحات موضوعية: HYALURONIC acid, SKIM milk, HEAT stability in proteins, MOLECULAR weights, RHEOLOGY (Biology), FOOD additives

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  7. 7
    دورية أكاديمية
    Sequence-Structure Based Comparison of Structurally Homologous Thermophilic and Mesophilic Polyethylene Terephthalate (PET) Hydrolases.

    المؤلفون: Hasan, Khomaini, Ulfah, Maria, Nurhayati, Niknik, Sabbathini, Gabriela Christy, Wulandari, Sri Rezeki, Eka Perdana Putra, I. Gede, Helianti, Is

    المصدر: HAYATI: Journal of Biosciences; Mar2024, Vol. 31 Issue 2, p348-356, 9p

    مصطلحات موضوعية: POLYETHYLENE terephthalate, HEAT stability in proteins, HYDROLASES, HYDROPHOBIC interactions, PROTEIN structure

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  8. 8
    دورية أكاديمية
    Heat and shear stability of particle stabilised foams for application in gluten-free bread

    المؤلفون: Schmid, T., Leue-Rüegg, R., Müller, N.Aff1, IDs13197023057940_cor3

    المصدر: Journal of Food Science and Technology. 60(11):2772-2781

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  9. 9
    دورية أكاديمية
    Synthesis of Al2O3-SiO2 aerogels with low thermal conductivity and high strength by methyltriethoxysilane as a silica precursor

    المؤلفون: Li, Guoqi, Hu, Li, Zhang, Kai, Hou, Sifan, Fan, JinpengAff1, IDs10971023061640_cor5

    المصدر: Journal of Sol-Gel Science and Technology. 108(1):35-46

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  10. 10
    دورية أكاديمية
    Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing.

    المؤلفون: Mediwaththe, Anushka, Huppertz, Thom, Chandrapala, Jayani, Vasiljevic, Todor

    المصدر: Foods; Jan2024, Vol. 13 Issue 2, p263, 14p

    مصطلحات موضوعية: HEAT stability in proteins, MILK proteins, FOOD industry, PROTEIN-protein interactions, HIGH temperatures, SHEARING force

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