Lipid biotechnology: A wonderland for the microbial physiologist Colin Ratledge News Pages: 1647 - 1656
Enzyme technology for the lipids industry: An engineering overview Tsuneo Yamane News Pages: 1657 - 1662
Thermal and compositional properties of cocoa butter during static crystallization Paul S. DimickDouglas M. Manning Technical Pages: 1663 - 1669
Relationships between measurements of fat deterioration during heating and frying in RBD olein M. A. AugustinTelingai AsapL. K. Heng Technical Pages: 1670 - 1675
Chemical inactivation of soybean trypsin inhibitors D. J. SessaP. E. Ghantous Technical Pages: 1682 - 1687
Proteolysis in structural analysis of αs1-casein adsorbed onto oil surfaces of emulsions and improvement of the emulsifying properties of protein Shuichi KaminogawaMakoto ShimizuKunio Yamauchi Technical Pages: 1688 - 1691
Comparative nutritional value for amino acids, oligopeptides and soybean protein Soichi AraiHiroko Kimura Technical Pages: 1692 - 1696
Effects of limited proteolysis on functional properties of ovalbumin Etsushiro DoiTaihei KosekiNaofumi Kitabatake Technical Pages: 1697 - 1703
Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties Jean-Marc ChobertMahmoud SitohyJohn R. Whitaker Technical Pages: 1704 - 1711
Reduction of phytic acid concentration in protein isolates by acylation techniques Lilian U. Thompson Technical Pages: 1712 - 1717
Functional properties of chemically modified egg white proteins Hershell R. Bail Jr. Technical Pages: 1718 - 1725
Functional properties of oat proteins modified by acylation, trypsin hydrolysis or linoleate treatment C. -Y. MaD. F. Wood Technical Pages: 1726 - 1731
Modification of arachin-effect of citrate ions-structural implications V. PrakashA. G. Appu RaoD. Rajagopal Rao Technical Pages: 1732 - 1735