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在“
Elsevier电子期刊
”中,
命中:
17,907
条,耗时:0.1539295 秒
在所有数据库中总计命中:
29,598
条
1.
Important amino acid residues involved in folding and binding of
protein
-
protein
complexes
作者:
A. Kulandaisamy
;
V. Lathi
;
K. ViswaPoorani
;
K. Yugandhar
;
M.Michael Gromiha
;
gromiha@iitm.ac.in
关键词:
Protein
-
protein
complexes
;
Binding site residues
;
Folding and
stability
;
Key residues
;
Contacts
;
Propensity
刊名:International Journal of Biological Macromolecules
出版年:2017
2.
Effect of hydrogen peroxide on improving the heat
stability
of whey
protein
isolate solutions
作者:
Suresh Sutariya
a
;
sutariyasuresh83@gmail.com
;
Hasmukh Patel
a
;
b
;
HPatel@landolakes.com
关键词:
Whey
protein
;
Heat
stability
;
Hydrogen peroxide
;
β-Lactoglobulin
;
Gelation
刊名:Food Chemistry
出版年:2017
3.
Freeze-thaw
stability
of oil-in-water emulsions stabilized by soy
protein
isolate-dextran conjugates
作者:
Zeyu Zhang
;
Xibo Wang
;
wangxibo@neau.edu.cn
;
Jie Yu
;
Shuang Chen
;
Hongru Ge
;
Lianzhou Jiang
;
jlzname@163.com
关键词:
Soy
protein
isolate
;
Dextran
;
Conjugates
;
Emulsions
;
Freeze-thaw
stability
刊名:LWT - Food Science and Technology
出版年:2017
4.
Interplay between
Protein
Thermal Flexibility and Kinetic
Stability
作者:
Andrea G. Quezada
1
;
A. Jessica Dí
;
az-Salazar
1
;
Nallely Cabrera
2
;
Ruy Pé
;
rez-Montfort
2
;
Á
;
ngel Piñ
;
eiro
3
;
angel.pineiro@usc.es
;
Miguel Costas
1
;
4
;
costasmi@unam.mx
关键词:
kinetic
stability
;
protein
flexibility
;
activation energy
;
unfolding MD
;
unfolding cooperativity
;
DSC
;
calorimetry
;
triosephosphate isomerase
;
TIM barrel
;
chimeras
刊名:Structure
出版年:2017
5.
Effects of
protein
phosphorylation on color
stability
of ground meat
作者:
Meng Li
a
;
Xin Li
a
;
Jianzeng Xin
a
;
Zheng Li
a
;
Guixia Li
a
;
Yan Zhang
a
;
Manting Du
a
;
Qingwu W. Shen
a
;
b
;
yaoyao3153@aliyun.com" class="auth_mail" title="E-mail the corresponding author
;
Dequan Zhang
a
;
dequan_zhang0118@126.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Meat color
;
Protein
phosphorylation
;
Myoglobin
;
Redox
stability
;
Glycolysis
刊名:Food Chemistry
出版年:2017
6.
Enhanced colloidal
stability
, solubility and rapid dissolution of resveratrol by nanocomplexation with soy
protein
isolate
作者:
Naisarg Pujara
a
;
b
;
1
;
Siddharth Jambhrunkar
a
;
b
;
1
;
Kuan Yau Wong
b
;
Michael McGuckin
b
;
;
Amirali Popat
a
;
b
;
a.popat@uq.edu.au
关键词:
Resveratrol
;
Soy
protein
isolate
;
Nanocomplex
;
Colloidal
stability
;
Solubility
;
Control release
刊名:Journal of Colloid and Interface Science
出版年:2017
7.
β1,6 GlcNAc branches-modified
protein
tyrosine phosphatase alpha enhances its
stability
and promotes focal adhesion formation in MCF-7 cells
作者:
Jin Xiao
a
;
b
;
Yan Gao
a
;
b
;
Fuming Yang
a
;
b
;
Can Wang
d
;
Yaolin Xu
a
;
b
;
Ruiqi Chang
a
;
b
;
Xiliang Zha
a
;
b
;
c
;
Liying Wang
a
;
b
;
c
;
liying_wang@fudan.edu.cn
关键词:
N-Acetylglucosaminyltransferase V
;
Receptor-like
protein
tyrosine phosphatase alpha
;
Glycosylation
;
Focal adhesion
;
Protein
stability
刊名:Biochemical and Biophysical Research Communications
出版年:2017
8.
Improvement of the emulsifying and oxidative
stability
of myofibrillar
protein
prepared oil-in-water emulsions by addition of zein hydrolysates
作者:
Yuanyuan Li
a
;
Baohua Kong
a
;
kongbh63@hotmail.com
;
kongbh@163.com
;
Qian Liu
a
;
Xiufang Xia
a
;
Hongsheng Chen
b
关键词:
Zein hydrolysate
;
Myofibrillar
protein
;
Oil-in-water emulsion
;
Emulsifying
stability
;
Oxidative
stability
刊名:Process Biochemistry
出版年:2017
9.
Storage
stability
of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with
protein
and maltodextrin blends
作者:
Poliana Moser
a
;
polimoser@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Vâ
;
nia Regina Nicoletti Telis
a
;
Nathá
;
lia de Andrade Neves
b
;
Esteban Garcí
;
a-Romero
c
;
Sergio Gó
;
mez-Alonso
d
;
Isidro Hermosí
;
n-Gutié
;
rrez
d
关键词:
Anthocyanins
;
Microencapsulation
;
Soy
protein
;
Whey
protein
;
Maltodextrin
;
Stability
;
Antioxidant activity
;
Colour
刊名:Food Chemistry
出版年:2017
10.
Impact of ultrasonic treatment on an emulsion system stabilized with soybean
protein
isolate and lecithin: Its emulsifying property and emulsion
stability
作者:
Xiaonan Sui
a
;
b
;
c
;
1
;
Shuang Bi
b
;
1
;
Baokun Qi
b
;
c
;
1
;
Zhongjiang Wang
b
;
c
;
Min Zhang
d
;
Yang Li
b
;
c
;
liyanghuangyu@163.com" class="auth_mail" title="E-mail the corresponding author
;
Lianzhou Jiang
b
;
c
;
jlzname@163.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Ultrasonic treatment
;
Emulsion system
;
Soybean
protein
isolate
;
Lecithin
;
Sunflower oil
刊名:Food Hydrocolloids
出版年:2017
1
2
3
4
5
6
7
8
9
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