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The determination of protein hydrophobicity. 1. Determination of the hydrophobicity of selected cereal and milk proteins using their sodium dodecyl sulfate binding capacities
The determination of protein hydrophobicity. 1. Determination of the hydrophobicity of selected cereal and milk proteins using their sodium dodecyl sulfate binding capacities
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The determination of protein hydrophobicity. 1. Determination of the hydrophobicity of selected cereal and milk proteins using their sodium dodecyl sulfate binding capacities

Nötzold, H ; Kretschmar, R ; Ludwig, E

Die Nahrung, 1991, Vol.35 (9), p.969-975

Germany

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2
Partial enzymatic hydrolysis as a possible method for modifying the functional properties of proteins
Partial enzymatic hydrolysis as a possible method for modifying the functional properties of proteins
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Partial enzymatic hydrolysis as a possible method for modifying the functional properties of proteins

Schmandke, H

Die Nahrung, 1977, Vol.21 (3), p.263-267

Germany

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3
Swelling properties and structural stability of spun protein fibers
Swelling properties and structural stability of spun protein fibers
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Swelling properties and structural stability of spun protein fibers

Schmandke, H ; Kormann, I

Die Nahrung, 1976, Vol.20 (4), p.383-386

Germany

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4
Interaction of proteins with sodium alginate in an aqueous medium
Interaction of proteins with sodium alginate in an aqueous medium
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Interaction of proteins with sodium alginate in an aqueous medium

Tolstogusow, W B ; Wajnermann, E S ; Rogoshin, S W ; Kurskaja, E A ; Kalissanow, S E

Die Nahrung, 1974, Vol.18 (4), p.355-362

Germany

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5
Characterization and spinning of alkaline solutions of wheat protein and casein
Characterization and spinning of alkaline solutions of wheat protein and casein
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Characterization and spinning of alkaline solutions of wheat protein and casein

Schmandke, H ; Paul, D ; Schmidt, G ; Gensrich, H J ; Luther, H ; Maune, R ; Bartsch, D

Die Nahrung, 1976, Vol.20 (7), p.735-742

Germany

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