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Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate.
Egg white protein (EWP) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 4 and 85 degrees C for 1 d, and the foaming properties of phosphorylated EWP (PP-EWP) were… Expand
The Relation between Catalytic Activity of CO Oxidation and Support Structure in Oxidation Catalysts using Gold Nanoparticles
Thiol-passivated gold nanoparticles were adsorbed on several kinds of support materials such as titania-coated silica aerogels and xerogels etc., and then the thiol was removed by heat treatment. The… Expand