Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.09.059
Abstract: Solid milk fat stearin (S25) can be a promising oxidation retarder due to its capacity to entrap liquid oils, especially for incorporating omega-3 (ω-3) rich oils into dairy products. Thermal properties of S25/ω-3 rich oil… read more here.
Keywords: fat stearin; rich oils; s25; crystallization ... See more keywords
Subtle Changes in the Combining Site of the Chlamydiaceae-Specific mAb S25-23 Increase the Antibody-Carbohydrate Binding Affinity by an Order of Magnitude.
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DOI: 10.2210/pdb6c5i/pdb
Abstract: Murine antibodies S25-23, S25-26, and S25-5 derive from a common germ-line origin, and all bind the Chlamydiaceae family-specific epitope αKdo(2→8)αKdo(2→4)αKdo (where Kdo is 3-deoxy-α-d- manno-oct-2-ulosonic acid) with high affinity and specificity. These antibodies recognize the… read more here.
Keywords: s25; s25 s25; affinity order; affinity ... See more keywords