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Volumn 11, Issue 2, 1997, Pages 171-180

Thermodynamic incompatibility of proteins

Author keywords

[No Author keywords available]

Indexed keywords

IONIC STRENGTH; PHASE SEPARATION; SYNTHETIC POLYMERS;

EID: 21744433240     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(97)80024-0     Document Type: Article
Times cited : (109)

References (46)
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    • Tolstoguzov, V. (1992) In Phillips, G.O., Williams, P.A. and Wedlock, D.J. (eds), Gums and Stabilisers for the Food Industry. IRL Press, Oxford, Vol. 6, pp. 241-266.
    • (1992) Gums and Stabilisers for the Food Industry , vol.6 , pp. 241-266
    • Tolstoguzov, V.1
  • 4
    • 0002041633 scopus 로고
    • Dickinson, E. and Walstra, P. (eds), Special Publication No. 113, Royal Society of Chemistry, Cambridge
    • Tolstoguzov, V. (1993) In Dickinson, E. and Walstra, P. (eds), Food Colloids and Polymers: Stability and Mechanical Properties. Special Publication No. 113, Royal Society of Chemistry, Cambridge, pp. 94-102.
    • (1993) Food Colloids and Polymers: Stability and Mechanical Properties , pp. 94-102
    • Tolstoguzov, V.1
  • 6
    • 0011119701 scopus 로고
    • Phillips, G.O., Williams, P.A. and Wedlock, D.J. (eds), Oxford University Press, Oxford
    • Tolstoguzov, V. (1994) In Phillips, G.O., Williams, P.A. and Wedlock, D.J. (eds), Gums and Stabilisers for the Food Industry. Oxford University Press, Oxford, Vol. 7, pp. 115-1246.
    • (1994) Gums and Stabilisers for the Food Industry , vol.7 , pp. 115-1246
    • Tolstoguzov, V.1
  • 34
    • 0000986242 scopus 로고
    • Neurath, H. and Hill, R.L. (eds), Academic Press, New York
    • Klotz, I.M., Darnall, D.W. and Langerman, N.R. (1975) In Neurath, H. and Hill, R.L. (eds), The Proteins. Academic Press, New York, Vol. 1, pp. 293-411.
    • (1975) The Proteins , vol.1 , pp. 293-411
    • Klotz, I.M.1    Darnall, D.W.2    Langerman, N.R.3
  • 35
    • 0040168550 scopus 로고
    • Smith, A.K. and Circle, S.J. (eds), AVI Publishing Co. Inc., Westport
    • Wolf, W.J. (1972) In Smith, A.K. and Circle, S.J. (eds), Soybeans. Chemistry and Technology. Proteins. AVI Publishing Co. Inc., Westport, Vol. 1, pp. 93-143.
    • (1972) Soybeans. Chemistry and Technology. Proteins , vol.1 , pp. 93-143
    • Wolf, W.J.1
  • 44
    • 0003069323 scopus 로고
    • Blanshard, J.M.V. and Mitchell, J.R. (eds), Butterworths, London
    • Tolstoguzov, V.B. (1988) In Blanshard, J.M.V. and Mitchell, J.R. (eds), Food Structure - Its Creation and Evaluation. Butterworths, London, pp. 181-196.
    • (1988) Food Structure - Its Creation and Evaluation , pp. 181-196
    • Tolstoguzov, V.B.1
  • 46
    • 85168777165 scopus 로고
    • PhD Thesis, Institute of Organo-Element Compounds, USSR Academy of Sciences, Moscow (in Russian)
    • Polyakov, V.I. (1987) The thermodynamic compatibility of proteins in solutions. PhD Thesis, Institute of Organo-Element Compounds, USSR Academy of Sciences, Moscow (in Russian).
    • (1987) The Thermodynamic Compatibility of Proteins in Solutions
    • Polyakov, V.I.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.