| Year |
Citation |
Score |
| 2020 |
Tanidjaja I, Damodaran S. Influence of amino acids on thermal stability and heat-set gelation of bovine serum albumin. Food Chemistry. 337: 127670. PMID 32799159 DOI: 10.1016/J.Foodchem.2020.127670 |
0.316 |
|
| 2019 |
Zhao L, Damodaran S. The Hofmeister Order of Anions on Protein Stability Originates from Lifshitz-van der Waals Dispersion Interaction with the Protein Phase. Langmuir : the Acs Journal of Surfaces and Colloids. PMID 31512478 DOI: 10.1021/Acs.Langmuir.9B00486 |
0.368 |
|
| 2019 |
Liu C, Damodaran S, Heinonen M. Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate Lwt - Food Science and Technology. 99: 396-403. DOI: 10.1016/J.Lwt.2018.10.003 |
0.375 |
|
| 2018 |
Zhu D, Damodaran S. Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A and cyclodextrins. Food Chemistry. 264: 319-325. PMID 29853382 DOI: 10.1016/J.Foodchem.2018.05.045 |
0.423 |
|
| 2018 |
Chen A, Tanidjaja I, Damodaran S. Nanostructure and functionality of enzymatically repolymerized whey protein hydrolysate. Food Chemistry. 256: 405-412. PMID 29606467 DOI: 10.1016/J.Foodchem.2018.02.103 |
0.31 |
|
| 2017 |
Damodaran S, Li Y. A two-step enzymatic modification method to reduce immuno-reactivity of milk proteins. Food Chemistry. 237: 724-732. PMID 28764059 DOI: 10.1016/J.Foodchem.2017.05.152 |
0.369 |
|
| 2017 |
Li Y, Damodaran S. In vitro digestibility and IgE reactivity of enzymatically cross-linked heterologous protein polymers. Food Chemistry. 221: 1151-1157. PMID 27979073 DOI: 10.1016/J.Foodchem.2016.11.044 |
0.315 |
|
| 2015 |
Damodaran S. Water at Biological Phase Boundaries: Its Role in Interfacial Activation of Enzymes and Metabolic Pathways. Sub-Cellular Biochemistry. 71: 233-61. PMID 26438268 DOI: 10.1007/978-3-319-19060-0_10 |
0.348 |
|
| 2015 |
Damodaran S. Beyond the hydrophobic effect: Critical function of water at biological phase boundaries--A hypothesis. Advances in Colloid and Interface Science. 221: 22-33. PMID 25888225 DOI: 10.1016/J.Cis.2015.03.005 |
0.371 |
|
| 2013 |
Damodaran S. Electrodynamic pressure modulation of protein stability in cosolvents. Biochemistry. 52: 8363-73. PMID 24156352 DOI: 10.1021/Bi400656A |
0.384 |
|
| 2013 |
Damodaran S, Arora A. Off-flavor precursors in soy protein isolate and novel strategies for their removal. Annual Review of Food Science and Technology. 4: 327-46. PMID 23297776 DOI: 10.1146/Annurev-Food-030212-182650 |
0.753 |
|
| 2013 |
Bock JE, Connelly RK, Damodaran S. Impact of bran addition on water properties and gluten secondary structure in wheat flour doughs studied by attenuated total reflectance fourier transform infrared spectroscopy Cereal Chemistry. 90: 377-386. DOI: 10.1094/Cchem-01-13-0008-Fi |
0.751 |
|
| 2013 |
Bock JE, Damodaran S. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy Food Hydrocolloids. 31: 146-155. DOI: 10.1016/J.Foodhyd.2012.10.014 |
0.764 |
|
| 2013 |
Damodaran S, Agyare KK. Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate Food Hydrocolloids. 30: 12-18. DOI: 10.1016/J.Foodhyd.2012.04.012 |
0.308 |
|
| 2012 |
Damodaran S. On the molecular mechanism of stabilization of proteins by cosolvents: role of Lifshitz electrodynamic forces. Langmuir : the Acs Journal of Surfaces and Colloids. 28: 9475-86. PMID 22646139 DOI: 10.1021/La300953N |
0.423 |
|
| 2011 |
Arora A, Damodaran S. Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin, and phospholipase A2 treatments. Food Chemistry. 127: 1007-13. PMID 25214090 DOI: 10.1016/J.Foodchem.2011.01.073 |
0.763 |
|
| 2011 |
Damodaran S. Straightforward process for removal of milk fat globule membranes and production of fat-free whey protein concentrate from cheese whey. Journal of Agricultural and Food Chemistry. 59: 10271-6. PMID 21830791 DOI: 10.1021/Jf201686V |
0.405 |
|
| 2011 |
Zhu D, Damodaran S. Composition, thermotropic properties, and oxidative stability of freeze-dried and spray-dried milk fat globule membrane isolated from cheese whey. Journal of Agricultural and Food Chemistry. 59: 8931-8. PMID 21766876 DOI: 10.1021/Jf201688W |
0.331 |
|
| 2011 |
Martins VG, Costa JA, Damodaran S, Prentice C. Chemical modification and structural analysis of protein isolates to produce hydrogel using Whitemouth croaker (Micropogonias furnieri) wastes. Applied Biochemistry and Biotechnology. 165: 279-89. PMID 21505805 DOI: 10.1007/S12010-011-9250-Y |
0.437 |
|
| 2011 |
Arora A, Damodaran S. β-Cyclodextrin-mediated removal of soy phospholipids from the air-water interface Jaocs, Journal of the American Oil Chemists' Society. 88: 213-222. DOI: 10.1007/S11746-010-1664-0 |
0.759 |
|
| 2010 |
Damodaran S. Zinc-induced precipitation of milk fat globule membranes: a simple method for the preparation of fat-free whey protein isolate. Journal of Agricultural and Food Chemistry. 58: 11052-7. PMID 20873818 DOI: 10.1021/Jf101664J |
0.335 |
|
| 2010 |
Zhu D, Damodaran S, Lucey JA. Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solution. Journal of Agricultural and Food Chemistry. 58: 2988-94. PMID 20146423 DOI: 10.1021/Jf903643P |
0.362 |
|
| 2010 |
Agyare KK, Damodaran S. pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate. Journal of Agricultural and Food Chemistry. 58: 1946-53. PMID 20088508 DOI: 10.1021/Jf903530D |
0.412 |
|
| 2010 |
Arora A, Damodaran S. Competitive binding of off-flavor compounds with soy protein and β-cyclodextrin in a ternary system: A model study Jaocs, Journal of the American Oil Chemists' Society. 87: 673-679. DOI: 10.1007/S11746-009-1535-8 |
0.742 |
|
| 2009 |
Damodaran S. Possible role of water on the structural stability of ribosomes International Journal of Peptide and Protein Research. 26: 598-604. DOI: 10.1111/J.1399-3011.1985.Tb03217.X |
0.391 |
|
| 2008 |
Zhu D, Damodaran S, Lucey JA. Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions. Journal of Agricultural and Food Chemistry. 56: 7113-8. PMID 18662013 DOI: 10.1021/Jf800909W |
0.344 |
|
| 2008 |
Mansour HM, Damodaran S, Zografi G. Characterization of the in situ structural and interfacial properties of the cationic hydrophobic heteropolypeptide, KL4, in lung surfactant bilayer and monolayer models at the air-water interface: implications for pulmonary surfactant delivery. Molecular Pharmaceutics. 5: 681-95. PMID 18630875 DOI: 10.1021/Mp700123P |
0.375 |
|
| 2008 |
Damodaran S, Razumovsky L. Role of surface area-to-volume ratio in protein adsorption at the air-water interface Surface Science. 602: 307-315. DOI: 10.1016/J.Susc.2007.10.018 |
0.393 |
|
| 2006 |
Damodaran S. Protein Stabilization of Emulsions and Foams Journal of Food Science. 70: 2. DOI: 10.1111/J.1365-2621.2005.Tb07150.X |
0.416 |
|
| 2005 |
Rao CS, Damodaran S. Activation of sphingomyelinase in lipid monolayer is related to interfacial water activity. Evidence from two disparate systems. Colloids and Surfaces. B, Biointerfaces. 45: 49-55. PMID 16118048 DOI: 10.1016/J.Colsurfb.2005.03.005 |
0.687 |
|
| 2004 |
Rao CS, Damodaran S. Surface pressure dependence of phospholipase A2 activity in lipid monolayers is linked to interfacial water activity. Colloids and Surfaces. B, Biointerfaces. 34: 197-204. PMID 15261075 DOI: 10.1016/J.Colsurfb.2004.01.004 |
0.696 |
|
| 2004 |
Damodaran S. Adsorbed layers formed from mixtures of proteins Current Opinion in Colloid and Interface Science. 9: 328-339. DOI: 10.1016/J.Cocis.2004.09.008 |
0.385 |
|
| 2003 |
Damodaran S. In situ measurement of conformational changes in proteins at liquid interfaces by circular dichroism spectroscopy. Analytical and Bioanalytical Chemistry. 376: 182-8. PMID 12679863 DOI: 10.1007/S00216-003-1873-6 |
0.367 |
|
| 2003 |
Damodaran S, Sengupta T. Dynamics of competitive adsorption of alphas-casein and beta-casein at planar triolein-water interface: evidence for incompatibility of mixing in the interfacial film. Journal of Agricultural and Food Chemistry. 51: 1658-65. PMID 12617601 DOI: 10.1021/Jf020784V |
0.301 |
|
| 2003 |
Damodaran S, Razumovsky L. Competitive adsorption and thermodynamic incompatibility of mixing of β-casein and gum arabic at the air-water interface Food Hydrocolloids. 17: 355-363. DOI: 10.1016/S0268-005X(02)00098-X |
0.39 |
|
| 2002 |
Rao CS, Damodaran S. Is interfacial activation of lipases in lipid monolayers related to thermodynamic activity of interracial water? Langmuir. 18: 6294-6306. DOI: 10.1021/La025655N |
0.676 |
|
| 2002 |
Rathna GVN, Damodaran S. Effect of nonprotein polymers on water-uptake properties of fish protein-based hydrogel Journal of Applied Polymer Science. 85: 45-51. DOI: 10.1002/App.10566 |
0.358 |
|
| 2001 |
Sengupta T, Damodaran S. Lateral phase separation in adsorbed binary protein films at the air-water interface. Journal of Agricultural and Food Chemistry. 49: 3087-91. PMID 11410013 DOI: 10.1021/Jf001111K |
0.348 |
|
| 2001 |
Razumovsky L, Damodaran S. Incompatibility of mixing of proteins in adsorbed binary protein films at the air-water interface. Journal of Agricultural and Food Chemistry. 49: 3080-6. PMID 11410012 DOI: 10.1021/Jf001112C |
0.422 |
|
| 2001 |
Rathna GVN, Damodaran S. Swelling behavior of protein-based superabsorbent hydrogels treated with ethanol Journal of Applied Polymer Science. 81: 2190-2196. DOI: 10.1002/App.1655 |
0.358 |
|
| 2000 |
Sengupta T, Damodaran S. Incompatibility and Phase Separation in a Bovine Serum Albumin/beta-Casein/Water Ternary Film at the Air-Water Interface. Journal of Colloid and Interface Science. 229: 21-28. PMID 10942539 DOI: 10.1006/Jcis.2000.6992 |
0.364 |
|
| 2000 |
Sengupta T, Razumovsky L, Damodaran S. Phase separation in two-dimensional αs-casein/β-casein/water ternary film at the air-water interface Langmuir. 16: 6583-6589. DOI: 10.1021/La991452W |
0.368 |
|
| 2000 |
Rao CS, Damodaran S. Is surface pressure a measure of interfacial water activity? Evidence from protein adsorption behavior at interfaces Langmuir. 16: 9468-9477. DOI: 10.1021/La0007168 |
0.416 |
|
| 1999 |
Liu M, Lee DS, Damodaran S. Emulsifying properties of acidic subunits of soy 11S globulin. Journal of Agricultural and Food Chemistry. 47: 4970-5. PMID 10606560 DOI: 10.1021/Jf9902200 |
0.375 |
|
| 1999 |
Liu M, Damodaran S. Effect of transglutaminase-catalyzed polymerization of beta-casein on its emulsifying properties. Journal of Agricultural and Food Chemistry. 47: 1514-9. PMID 10564008 DOI: 10.1021/Jf981030C |
0.32 |
|
| 1999 |
Sengupta T, Razumovsky L, Damodaran S. Energetics of protein-interface interactions and its effect on protein adsorption Langmuir. 15: 6991-7001. DOI: 10.1021/La990235S |
0.388 |
|
| 1999 |
Razumovsky L, Damodaran S. Surface Activity−Compressibility Relationship of Proteins at the Air−Water Interface Langmuir. 15: 1392-1399. DOI: 10.1021/La980873V |
0.379 |
|
| 1999 |
Razumovsky L, Damodaran S. Thermodynamic incompatibility of proteins at the air-water interface? Colloids and Surfaces B: Biointerfaces. 13: 251-261. DOI: 10.1016/S0927-7765(99)00013-2 |
0.407 |
|
| 1999 |
Podhipleux N, Damodaran S, McGuire J, Bothwell MK. Structural stability effects on T4 lysozyme adsorption at the air-water interface Colloids and Surfaces B: Biointerfaces. 13: 167-177. DOI: 10.1016/S0927-7765(99)00008-9 |
0.348 |
|
| 1998 |
Sengupta T, Damodaran S. A New Methodology for Studying Protein Adsorption at Oil-Water Interfaces. Journal of Colloid and Interface Science. 206: 407-415. PMID 9756653 DOI: 10.1006/Jcis.1998.5707 |
0.415 |
|
| 1998 |
Sengupta T, Damodaran S. Role of dispersion interactions in the adsorption of proteins at oil-water and air-water interfaces Langmuir. 14: 6457-6469. DOI: 10.1021/La980275G |
0.412 |
|
| 1998 |
Damodaran S, Anand K, Razumovsky L. Competitive Adsorption of Egg White Proteins at the Air−Water Interface: Direct Evidence for Electrostatic Complex Formation between Lysozyme and Other Egg Proteins at the Interface Journal of Agricultural and Food Chemistry. 46: 872-876. DOI: 10.1021/Jf970722I |
0.396 |
|
| 1998 |
Damodaran S. Water activity at interfaces and its role in regulation of interfacial enzymes: A hypothesis Colloids and Surfaces B: Biointerfaces. 11: 231-237. DOI: 10.1016/S0927-7765(98)00040-X |
0.342 |
|
| 1997 |
Han XQ, Damodaran S. Stability of protease Q against autolysis and in sodium dodecyl sulfate and urea solutions. Biochemical and Biophysical Research Communications. 240: 839-43. PMID 9398655 DOI: 10.1006/Bbrc.1997.7698 |
0.3 |
|
| 1997 |
Damodaran S, Anand K. Sulfhydryl−Disulfide Interchange-Induced Interparticle Protein Polymerization in Whey Protein-Stabilized Emulsions and Its Relation to Emulsion Stability Journal of Agricultural and Food Chemistry. 45: 3813-3820. DOI: 10.1021/Jf970319B |
0.379 |
|
| 1997 |
Prabakaran S, Damodaran S. Thermal Unfolding of β-Lactoglobulin: Characterization of Initial Unfolding Events Responsible for Heat-Induced Aggregation Journal of Agricultural and Food Chemistry. 45: 4303-4308. DOI: 10.1021/Jf970269A |
0.324 |
|
| 1997 |
Hwang D, Damodaran S. Synthesis and properties of fish protein-based hydrogel Journal of the American Oil Chemists' Society. 74: 1165-1171. DOI: 10.1007/S11746-997-0041-0 |
0.416 |
|
| 1997 |
Damodaran S. Molecular Mechanism of Competitive Adsorption of αs1-Casein and β-Casein at Liquid Interfaces Advances in Experimental Medicine and Biology. 415: 117-126. DOI: 10.1007/978-1-4899-1792-8_9 |
0.413 |
|
| 1996 |
Han X, Damodaran S. Thermodynamic Compatibility of Substrate Proteins Affects Their Cross-Linking by Transglutaminase Journal of Agricultural and Food Chemistry. 44: 1211-1217. DOI: 10.1021/Jf950569X |
0.341 |
|
| 1996 |
Hwang D, Damodaran S. Chemical Modification Strategies for Synthesis of Protein-Based Hydrogel Journal of Agricultural and Food Chemistry. 44: 751-758. DOI: 10.1021/Jf9503826 |
0.411 |
|
| 1996 |
Anand K, Damodaran S. Dynamics of Exchange between αS1-Casein and β-Casein during Adsorption at Air−Water Interface Journal of Agricultural and Food Chemistry. 44: 1022-1028. DOI: 10.1021/Jf950212T |
0.355 |
|
| 1996 |
Damodaran S, Xu S. The role of electrostatic forces in anomalous adsorption behavior of phosvitin at the air/water interface Journal of Colloid and Interface Science. 178: 426-435. DOI: 10.1006/Jcis.1996.0137 |
0.361 |
|
| 1996 |
Hwang D, Damodaran S. Equilibrium swelling properties of a novel ethylenediaminetetraacetic dianhydride (EDTAD)‐modified soy protein hydrogel Journal of Applied Polymer Science. 62: 1285-1293. DOI: 10.1002/(Sici)1097-4628(19961121)62:8<1285::Aid-App19>3.0.Co;2-6 |
0.428 |
|
| 1995 |
Cao Y, Damodaran S. Coadsorption of beta-casein and bovine serum albumin at the air-water interface from a binary mixture Journal of Agricultural and Food Chemistry. 43: 2567-2573. DOI: 10.1021/Jf00058A003 |
0.376 |
|
| 1995 |
Hwang D, Damodaran S. Selective Precipitation and Removal of Lipids from Cheese Whey Using Chitosan Journal of Agricultural and Food Chemistry. 43: 33-37. DOI: 10.1021/Jf00049A008 |
0.392 |
|
| 1994 |
ZHU H, DAMODARAN S. Proteose Peptones and Physical Factors Affect Foaming Properties of Whey Protein Isolate Journal of Food Science. 59: 554-560. DOI: 10.1111/J.1365-2621.1994.Tb05560.X |
0.377 |
|
| 1994 |
Xu S, Damodaran S. Kinetics of Adsorption of Proteins at the Air-Water Interface From a Binary Mixture Langmuir. 10: 472-480. DOI: 10.1021/La00014A022 |
0.403 |
|
| 1994 |
Hwang D, Damodaran S. Selective precipitation of fat globule membranes of cheese whey by saponin and bile salt Journal of Agricultural and Food Chemistry. 42: 1872-1878. DOI: 10.1021/Jf00045A008 |
0.35 |
|
| 1994 |
Zhu H, Damodaran S. Heat-induced conformational changes in whey protein isolate and its relation to foaming properties Journal of Agricultural and Food Chemistry. 42: 846-855. DOI: 10.1021/Jf00040A002 |
0.369 |
|
| 1993 |
Xu S, Damodaran S. Comparative Adsorption of Native and Denatured Egg-White, Human, and T4 Phage Lysozymes at the Air-Water Interface Journal of Colloid and Interface Science. 159: 124-133. DOI: 10.1006/Jcis.1993.1304 |
0.361 |
|
| 1991 |
Song KB, Damodaran S. Influence of electrostatic forces on the adsorption of succinylated .beta.-lactoglobulin at the air-water interface Langmuir. 7: 2737-2742. DOI: 10.1021/La00059A055 |
0.305 |
|
| 1991 |
Yu MA, Damodaran S. Kinetics of destabilization of soy protein foams Journal of Agricultural and Food Chemistry. 39: 1563-1567. DOI: 10.1021/Jf00009A005 |
0.379 |
|
| 1991 |
Yu MA, Damodaran S. Kinetics of protein foam destabilization: evaluation of a method using bovine serum albumin Journal of Agricultural and Food Chemistry. 39: 1555-1562. DOI: 10.1021/Jf00009A004 |
0.371 |
|
| 1991 |
Wang CH, Damodaran S. Thermal gelation of globular proteins: influence of protein conformation on gel strength Journal of Agricultural and Food Chemistry. 39: 433-438. DOI: 10.1021/Jf00003A001 |
0.406 |
|
| 1990 |
Deshpande SS, Damodaran S. Conformational characteristics of legume 7S globulins as revealed by circular dichroic, derivative u.v. absorption and fluorescence techniques. International Journal of Peptide and Protein Research. 35: 25-34. PMID 2323881 DOI: 10.1111/J.1399-3011.1990.Tb00717.X |
0.325 |
|
| 1990 |
GONZALEZ JM, DAMODARAN S. Recovery of Proteins from Raw Sweet Whey Using a Solid State Sulfitolysis Journal of Food Science. 55: 1559-1563. DOI: 10.1111/J.1365-2621.1990.Tb03568.X |
0.358 |
|
| 1990 |
Wang CH, Damodaran S. Thermal Destruction of Cysteine and Cystine Residues of Soy Protein under Conditions of Gelation Journal of Food Science. 55: 1077-1080. DOI: 10.1111/J.1365-2621.1990.Tb01602.X |
0.353 |
|
| 1990 |
Wang CH, Damodaran S. Thermal gelation of globular proteins: weight-average molecular weight dependence of gel strength Journal of Agricultural and Food Chemistry. 38: 1157-1164. DOI: 10.1021/Jf00095A001 |
0.309 |
|
| 1990 |
Damodaran S. Interfaces, Protein Films, and Foams Advances in Food and Nutrition Research. 34: 1-79. DOI: 10.1016/S1043-4526(08)60006-6 |
0.405 |
|
| 1990 |
Damodaran S, Song KB. Effect of water structure makers and breakers on the adsorption of β-casein at the air-water interface Colloids and Surfaces. 50: 75-86. DOI: 10.1016/0166-6622(90)80254-2 |
0.408 |
|
| 1989 |
Damodaran S. Influence of protein conformation on its adaptability under chaotropic conditions. International Journal of Biological Macromolecules. 11: 2-8. PMID 2489053 DOI: 10.1016/0141-8130(89)90030-5 |
0.392 |
|
| 1989 |
DESHPANDE SS, DAMODARAN S. Structure‐Digestibility Relationship of Legume 7S Proteins Journal of Food Science. 54: 108-113. DOI: 10.1111/J.1365-2621.1989.Tb08579.X |
0.352 |
|
| 1989 |
DESHPANDE SS, DAMODARAN S. Effect of Phytate on Solubility, Activity and Conformation of Trypsin and Chymotrypsin Journal of Food Science. 54: 695-699. DOI: 10.1111/J.1365-2621.1989.Tb04684.X |
0.331 |
|
| 1988 |
Damodaran S, Song KB. Kinetics of adsorption of proteins at interfaces: role of protein conformation in diffusional adsorption. Biochimica Et Biophysica Acta. 954: 253-64. PMID 3370217 DOI: 10.1016/0167-4838(88)90080-5 |
0.38 |
|
| 1987 |
Damodaran S. Influence of solvent conditions on refolding of bovine serum albumin. Biochimica Et Biophysica Acta. 914: 114-21. PMID 3607066 DOI: 10.1016/0167-4838(87)90053-7 |
0.312 |
|
| 1987 |
Song KB, Damodaran S. Structure-function relationship of proteins: adsorption of structural intermediates of bovine serum albumin at the air-water interface Journal of Agricultural and Food Chemistry. 35: 236-241. DOI: 10.1021/Jf00074A017 |
0.374 |
|
| 1986 |
Damodaran S. Kinetics of formation of hydrophobic regions during refolding of bovine serum albumin. International Journal of Peptide and Protein Research. 27: 589-96. PMID 3759334 DOI: 10.1111/J.1399-3011.1986.Tb01054.X |
0.307 |
|
| 1984 |
Utsumi S, Damodaran S, Kinsella JE. Heat-induced interactions between soybean proteins: preferential association of 11S basic subunits and .beta. subunits of 7S Journal of Agricultural and Food Chemistry. 32: 1406-1412. DOI: 10.1021/Jf00126A047 |
0.475 |
|
| 1984 |
Damodaran S, Kinsella JE. Dissociation of yeast nucleoprotein complexes by chemical phosphorylation Journal of Agricultural and Food Chemistry. 32: 1030-1032. DOI: 10.1021/Jf00125A021 |
0.435 |
|
| 1983 |
Damodaran S, Kinsella JE. The use of chaotropic salts for separation of ribonucleic acids and proteins from yeast nucleoproteins. Biotechnology and Bioengineering. 25: 761-70. PMID 18548692 DOI: 10.1002/Bit.260250312 |
0.444 |
|
| 1983 |
Damodaran S, Kinsella JE. Dissociation of nucleoprotein complexes by chaotropic salts. Febs Letters. 158: 53-7. PMID 6345201 DOI: 10.1016/0014-5793(83)80675-9 |
0.36 |
|
| 1983 |
Babajimopoulos M, Damodaran S, Rizvi SSH, Kinsella JE. Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observations Journal of Agricultural and Food Chemistry. 31: 1270-1275. DOI: 10.1021/Jf00120A032 |
0.503 |
|
| 1983 |
Damodaran S, Kinsella JE. Binding of carbonyls to fish actomyosin Journal of Agricultural and Food Chemistry. 31: 856-859. DOI: 10.1021/Jf00118A046 |
0.434 |
|
| 1982 |
Damodaran S, Kinsella JE. Effect of conglycinin on the thermal aggregation of glycinin Journal of Agricultural and Food Chemistry. 30: 812-817. DOI: 10.1021/Jf00113A003 |
0.422 |
|
| 1982 |
German B, Damodaran S, Kinsella JE. Thermal dissociation and association behavior of soy proteins Journal of Agricultural and Food Chemistry. 30: 807-811. DOI: 10.1021/Jf00113A002 |
0.413 |
|
| 1981 |
Damodaran S, Kinsella JE. Interaction of carbonyls with soy protein: conformational effects Journal of Agricultural and Food Chemistry. 29: 1253-1257. DOI: 10.1021/Jf00108A038 |
0.529 |
|
| 1981 |
Damodaran S, Kinsella JE. Interaction of carbonyls with soy protein: thermodynamic effects Journal of Agricultural and Food Chemistry. 29: 1249-1253. DOI: 10.1021/Jf00108A037 |
0.526 |
|
| 1980 |
Damodaran S, Kinsella JE. Flavor protein interactions. Binding of carbonyls to bovine serum albumin: thermodynamic and conformational effects. Journal of Agricultural and Food Chemistry. 28: 567-71. PMID 7391401 DOI: 10.1021/Jf60229A019 |
0.522 |
|
| Show low-probability matches. |