Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

E Li-Chan

Showing results (1-10 of 5) with videos related to

Pageof 1
Sort By:
Journal of Dairy Science|October 1, 1985
Structure modification and functionality of whey proteins: quantitative structure-activity relationship approachS Nakai, E Li-Chan
Critical Reviews in Food Science and Nutrition|January 1, 1993
Recent advances in structure and function of food proteins: QSAR approachS Nakai, E Li-Chan
The Journal of Dairy Research|January 1, 1989
Enzymic dephosphorylation of bovine casein to improve acid clotting properties and digestibility for infant formulaE Li-Chan, S Nakai
Journal of Dairy Science|July 1, 1988
Separation of immunoglobulins and lactoferrin from cheese whey by chelating chromatographyS A Al-Mashikhi, E Li-Chan, S Nakai
Journal of Agricultural and Food Chemistry|July 1, 1979
Covalent attachment of lysine to wheat gluten for nutritional improvementE Li-Chan, N Helbig, E Holbek, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Journal of Dairy Science|October 1, 1985
Structure modification and functionality of whey proteins: quantitative structure-activity relationship approachS Nakai, E Li-Chan
Critical Reviews in Food Science and Nutrition|January 1, 1993
Recent advances in structure and function of food proteins: QSAR approachS Nakai, E Li-Chan
The Journal of Dairy Research|January 1, 1989
Enzymic dephosphorylation of bovine casein to improve acid clotting properties and digestibility for infant formulaE Li-Chan, S Nakai
Journal of Dairy Science|July 1, 1988
Separation of immunoglobulins and lactoferrin from cheese whey by chelating chromatographyS A Al-Mashikhi, E Li-Chan, S Nakai
Journal of Agricultural and Food Chemistry|July 1, 1979
Covalent attachment of lysine to wheat gluten for nutritional improvementE Li-Chan, N Helbig, E Holbek, et al.
Pageof 1