검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening Spelbrink REJ, Lensing H, Egmond MR, Giuseppin MLF Applied Biochemistry and Biotechnology, 176(1), 231, 2015 |
| 2 |
The adsorption and unfolding kinetics determines the folding state of proteins at the air-water interface and thereby the equation of state Wierenga PA, Egmond MR, Voragen AGJ, de Jongh HH Journal of Colloid and Interface Science, 299(2), 850, 2006 |
| 3 |
Quantitative description of the relation between protein net charge and protein adsorption to air-water interfaces Wierenga PA, Meinders MBJ, Egmond MR, Voragen AGJ, de Jongh HHJ Journal of Physical Chemistry B, 109(35), 16946, 2005 |
| 4 |
Protein exposed hydrophobicity reduces the kinetic barrier for adsorption of ovalbumin to the air-water interface Wierenga PA, Meinders MBJ, Egmond MR, Voragen FAGJ, de Jongh HHJ Langmuir, 19(21), 8964, 2003 |
| 5 |
Molecular cloning and characterization of the alkaline ceramidase from Pseudomonas aeruginosa PA01 Nieuwenhuizen WF, van Leeuwen S, Jack RW, Egmond MR, Gotz F Protein Expression and Purification, 30(1), 94, 2003 |
| 6 |
Activity and stability of chemically modified Candida antarctica lipase B adsorbed on solid supports Koops BC, Papadimou E, Verheij HM, Slotboom AJ, Egmond MR Applied Microbiology and Biotechnology, 52(6), 791, 1999 |
| 7 |
Effect of chemical modification on the activity of lipases in organic solvents Koops BC, Verheij HM, Slotboom AJ, Egmond MR Enzyme and Microbial Technology, 25(7), 622, 1999 |