Literature DB >> 6853861

Phosphorylation of casein and lysozyme by phosphorus oxychloride.

G Matheis, M H Penner, R E Feeney, J R Whitaker.   

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Year:  1983        PMID： 6853861     DOI： 10.1021/jf00116a049

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  4 in total

1.  Nutritional evaluation of phosphorylated pumpkin seed (Cucurbita moschata) protein concentrate in silver catfish Rhamdia quelen (Quoy and Gaimard, 1824).

Authors:  Naglezi de Menezes Lovatto; Fernanda Rodrigues Goulart; Silvandro Tonetto de Freitas; Patricia Inês Mombach; Bruno Bianch Loureiro; Ana Betine Beutinger Bender; Aline Augusti Boligon; João Radünz Neto; Leila Picolli da Silva
Journal:  Fish Physiol Biochem       Date:  2015-09-16       Impact factor: 2.794

2.  Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration.

Authors:  Ganga Sahay Meena; Ashish Kumar Singh; Vijay Kumar Gupta; Sanket Girdharbhai Borad; Sumit Arora; Sudhir Kumar Tomar
Journal:  J Food Sci Technol       Date:  2019-01-21       Impact factor: 2.701

3.  Phosphorylation of beta-lactoglobulin using amino acids as the sole base and nucleophile of the reaction.

Authors:  M Sitohy; J M Chobert; T Haertlé
Journal:  J Protein Chem       Date:  1995-04

4.  Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders.

Authors:  Ganga Sahay Meena; Ashish Kumar Singh; Vijay Kumar Gupta
Journal:  J Food Sci Technol       Date:  2020-11-13       Impact factor: 3.117
  4 in total

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