15 results on '"Mothes R"'
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2. A novel approach to the evaluation of hydrophobicity of food proteins
3. I. M. Rosenberg: Protein Analysis and Purification. Benchtop Techniques. XXI and 434 pages, numerous figures and tables. Birkhäuser, Boston, Basel, Berlin 1996. Price: 228,-DM (Hardcover); 112,- DM (Softcover).
4. Structural and functional changes of faba bean legumin during super-limited tryptic hydrolysis
5. Isolation of faba bean legumin — a comparative study of various methods
6. Physico-chemical and enzymatic studies on acetylated protein isolates from faba beans (Vicia faba L.)
7. J. C. Cheftel, J. L. Cuq und D. Lorient: Lebensmittelproteine. Biochemie, Funktionelle Eigenschaften, Ernährungsphysiologie, Chemische Modifizierung. Deutsche Bearbeitung: E. H. Reimerdes und G. Müller. 352 Seiten, zahlr. Abb. und Tab. B. Behr's Verlag und Co., Hamburg 1992. Preis: 168, — DM
8. Selected physico-chemical properties of succinylated legumin from pea (Pisum sativum L.)
9. Methods in Protein Sequence Analysis. Herausgegeben von H. Jörnvall, J.-O. Höög und A. M. Gustavsson. 398 Seiten. Birkhäuser Verlag, Basel, Boston, Berlin 1991. Preis: 98, — sFr; 118, — DM
10. Interactions of Food Proteins (ACS Symposium Series 454). Herausgegeben von N. Parris und R. Barford, 294 Seiten, zahlr. Abb. und Tab. American Chemical Society, Washington, DC, 1991. Preis: 59,95 $
11. Rapeseed protein — polyanion interactions. Soluble complexes between the 2 S protein fraction (napin) and phytic acid
12. Modified method of phytic acid analysis in rapeseed flour
13. Estimation of hydrophobicity of the 12 S globulin and the basic low molecular protein fraction from rapeseed (Brassica napus L.) by partition in an aqueous biphasic polymeric system
14. Rapeseed protein polyanion interactions —Turbidimetric studies in systems with phosphate‐containing polyanions: phytic acid and octametaphosphate
15. Interaction of phytic acid with 11S and 2S proteins from rapeseed (Brassica napus L.)
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