Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterisation
- 1 June 1994
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 65 (2) , 233-240
- https://doi.org/10.1002/jsfa.2740650218
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- POLYPEPTIDES WITH ENHANCED FOAM POTENTIALJournal of the Institute of Brewing, 1992
- AN IMMUNOCHEMICAL ANALYSIS OF BEER FOAMJournal of the Institute of Brewing, 1992
- Contribution of Protein Flexibility to the Foaming Properties of CaseinJournal of Food Science, 1990
- Characterization of zinc chelating compounds in instant coffee.Agricultural and Biological Chemistry, 1990
- Complexation of Calcium by Melanoidin and Its Role in Determining BioavailabilityJournal of Food Science, 1987
- Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicityJournal of Agricultural and Food Chemistry, 1983
- Ultrasensitive Stain for Proteins in Polyacrylamide Gels Shows Regional Variation in Cerebrospinal Fluid ProteinsScience, 1981
- On the interaction of melanoidin with metallic ions.Agricultural and Biological Chemistry, 1976
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970
- Studies on Antioxidant Activity of Nonenzymic Browning Reaction ProductsAgricultural and Biological Chemistry, 1968