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Analysis and modeling of enhanced green fluorescent protein diffusivity in whey protein gels.
Luo, Qi; Sewalt, Erik; Borst, Jan Willem; Westphal, Adrie H; Boom, Remko M; Janssen, Anja E M.
Afiliação
  • Luo Q; Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
  • Sewalt E; Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
  • Borst JW; Laboratory of Biochemistry, Wageningen University, P.O. Box 8128, 6700, ET, Wageningen, the Netherlands; Microspectroscopy Research Facility, Wageningen University, P.O. Box 8128, 6700, ET, Wageningen, the Netherlands.
  • Westphal AH; Laboratory of Biochemistry, Wageningen University, P.O. Box 8128, 6700, ET, Wageningen, the Netherlands; Microspectroscopy Research Facility, Wageningen University, P.O. Box 8128, 6700, ET, Wageningen, the Netherlands.
  • Boom RM; Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
  • Janssen AEM; Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands. Electronic address: anja.janssen@wur.nl.
Food Res Int ; 120: 449-455, 2019 06.
Article em En | MEDLINE | ID: mdl-31000261
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Hidrogéis / Proteínas de Fluorescência Verde / Proteínas do Soro do Leite / Modelos Químicos Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Hidrogéis / Proteínas de Fluorescência Verde / Proteínas do Soro do Leite / Modelos Químicos Idioma: En Ano de publicação: 2019 Tipo de documento: Article