The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder
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DOI: 10.3390/foods11172711
Abstract: The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as microwave application at 200, 400, and 700 watts levels for 2 min, on the functional parameters of egg white powder obtained… read more here.
Keywords: phosphorylation microwave; egg white; effects phosphorylation; phosphorylation ... See more keywords
Effects of Phosphorylation on the Activity, Inhibition and Stability of Carbonic Anhydrases
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DOI: 10.3390/ijms24119275
Abstract: Carbonic anhydrases (CAs) are a metalloenzyme family that have important roles in cellular processes including pH homeostasis and have been implicated in multiple pathological conditions. Small molecule inhibitors have been developed to target carbonic anhydrases,… read more here.
Keywords: carbonic anhydrases; effects phosphorylation; activity inhibition; phosphorylation ... See more keywords