화학공학소재연구정보센터
검색결과 : 8건
No. Article
1 Simple approach for the preparation of nitrogen and sulfur codoped carbon dots/reduced graphene oxide as host for high-rate lithium-sulfur batteries
Chabu JM, Zeng K, Jin GY, Zhang MY, Li YJ, Liu YN
Materials Chemistry and Physics, 229, 226, 2019
2 The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams
Ptaszek P, Kabzinski M, Kruk J, Kaczmarczyk K, Zmudzinski D, Liszka-Skoczylas M, Mickowska B, Lukasiewicz M, Banas J
Journal of Food Engineering, 144, 129, 2015
3 The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins
Zmudzinski D, Ptaszek P, Kruk J, Kaczmarczyk K, Roznowski W, Berski W, Ptaszek A, Grzesik M
Journal of Food Engineering, 121, 128, 2014
4 Evaluation of PEG/phosphate aqueous two-phase systems for the purification of the chicken egg white protein avidin by using high-throughput techniques
Diederich P, Amrhein S, Hammerling F, Hubbuch J
Chemical Engineering Science, 104, 945, 2013
5 Comparative study of high intensity ultrasound effects on food proteins functionality
Arzeni C, Martinez K, Zema P, Arias A, Perez OE, Pilosof AMR
Journal of Food Engineering, 108(3), 463, 2012
6 Transglutaminase-catalyzed preparation of chitosan-ovalbumin films
Di Pierro P, Chico B, Villalonga R, Mariniello L, Masi P, Porta R
Enzyme and Microbial Technology, 40(3), 437, 2007
7 Chemical modification of chicken egg white proteins with polyethyleneoxide-maleic anhydride copolymer and their partitioning in aqueous two-phase systems
Shin-ya Y, Park JW, Hong KJ, Fujiwara K, Kajiuchi T
Journal of Chemical Technology and Biotechnology, 80(3), 338, 2005
8 Partitioning of chicken egg white proteins in polyelectrolyte/salt aqueous two-phase systems composed of polyethyleneoxide-maleic acid copolymer and potassium phosphate
Kajiuchi T, Shin-Ya Y, Nagai H, Fujiwara K
Journal of Chemical Technology and Biotechnology, 77(4), 495, 2002