相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Mobility of Molecules and Ions Solubilized in Protein Gels: Diffusion in the Thick Fraction of Hen Egg White
Keith M. Krise et al.
BIOMACROMOLECULES (2011)
Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)
Xin Yang et al.
FOOD HYDROCOLLOIDS (2010)
Non-isothermal kinetics of melting and nematic to isotropic phase transitions of 5CB liquid crystal
Dipti Sharma
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2010)
Effect of alignment on the nematic to isotropic phase transition of bulk octylcyanobiphenyl brings possible solutions to liquid crystal display drawback
Dipti Sharma
APPLIED PHYSICS LETTERS (2009)
Calorimetric study of activated kinetics of the nematic and smectic phase transitions in an aligned nano-colloidal liquid crystal plus aerosil gel
D. Sharma
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2008)
Kinetics of nanocolloids in the aligned domain of octylcyanobiphenyl and aerosil dispersion
Dipti Sharma
LIQUID CRYSTALS (2008)
Kinetics of induced crystallization of the LC1-xSilx system
Dipti Sharma et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2007)
Role of aerosil dispersion on the activated kinetics of the LC1-xSilx system
Dipti Sharma et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2006)
Thermodynamics of activated phase transitions of 8CB: DSC and MC calorimetry
Dipti Sharma et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2006)
L-Arginine increases the solubility of unfolded species of hen egg white lysozyme
RC Reddy et al.
PROTEIN SCIENCE (2005)
Threshold levels in food challenge and specific IgE in patients with egg allergy: Is there a relationship?
M Osterballe et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2003)
Relationship between local structure and stability in hen egg white lysozyme mutant with alanine substituted for glycine
K Masumoto et al.
PROTEIN ENGINEERING (2000)
分享论文
