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Srinivasan Damodaran

Veröffentlichungen von Srinivasan Damodaran zu Wang, Cheng-Hsin. ->
weitere Veröffentlichungen von Srinivasan Damodaran:
Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: effect on gelation (1988)
Removal of nucleic acids from yeast nucleoprotein complexes by sulfitolysis (1986)
Dissociation of yeast nucleoprotein complexes by chemical phosphorylation (1984)
Binding of carbonyls to fish actomyosin (1983)
Effect of conglycinin on the thermal aggregation of glycinin (1982)
Interaction of carbonyls with soy protein: conformational effects (1981)
Interaction of carbonyls with soy protein: thermodynamic effects (1981)
Flavor protein interactions. Binding of carbonyls to bovine serum albumin: thermodynamic and conformational effects (1980)
Coadsorption of .beta.-Casein and Bovine Serum Albumin at the Air-Water Interface from a Binary Mixture (1995)
Selective Precipitation and Removal of Lipids from Cheese Whey Using Chitosan (1995)
Selective Precipitation of Fat Globule Membranes of Cheese Whey by Saponin and Bile Salt (1994)
Effects of Calcium and Magnesium Ions on Aggregation of Whey Protein Isolate and Its Effect on Foaming Properties (1994)
Heat-Induced Conformational Changes in Whey Protein Isolate and Its Relation to Foaming Properties (1994)
Kinetics of destabilization of soy protein foams (1991)
Kinetics of protein foam destabilization: evaluation of a method using bovine serum albumin (1991)
Veröffentlichungen zu Wang, Cheng-Hsin.
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1
Wang, Cheng-Hsin. Lactate Dehydrogenase, Serum Protein, and Immunoglobulin G Content of Uncured Turkey Thigh Rolls As Influenced by Endpoint Cooking Temperature
In: Journal of agricultural and food chemistry. - Washington, DC [u.a.], ISSN 1520-5118, Vol. 42, No. 8 (1994), p. 1829-1833
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1994
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2
Wang, Cheng Hsin. Antibody development and enzyme-linked immunosorbent assay for the protein marker lactate dehydrogenase to determine safe cooking end-point temperatures of turkey rolls
In: Journal of agricultural and food chemistry. - Washington, DC [u.a.], ISSN 1520-5118, Vol. 40, No. 9 (1992), p. 1671-1676
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1992
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3
Wang, Cheng Hsin. Thermal gelation of globular proteins: influence of protein conformation on gel strength
In: Journal of agricultural and food chemistry. - Washington, DC [u.a.], ISSN 1520-5118, Vol. 39, No. 3 (1991), p. 433-438
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1991
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4
Wang, Cheng Hsin. Thermal gelation of globular proteins: weight-average molecular weight dependence of gel strength
In: Journal of agricultural and food chemistry. - Washington, DC [u.a.], ISSN 1520-5118, Vol. 38, No. 5 (1990), p. 1157-1164
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1990