2014 journal article

Evaluation and comparison of sustainability performance and visual preference of residential landscape elements

HortTechnology, 24(3), 318–324.

By: X. Huang & J. Sherk

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Modification of rheological properties of whey protein isolates by limited proteolysis

Nahrung [Food], 43(2), 79–85.

By: X. Huang, G. Catignani & H. Swaisgood

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Comparison of the properties of trypsin immobilized on 2 celite(tm) derivatives

Journal of Biotechnology, 53(1), 21–27.

By: X. Huang, G. Catignani & H. Swaisgood

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Micro-scale method for determining foaming properties of protein

Journal of Food Science, 62(5), 1028-.

By: X. Huang, G. Catignani & H. Swaisgood

Source: NC State University Libraries
Added: August 6, 2018

1996 journal article

Improved emulsifying properties of beta-barrel domain peptides obtained by membrane-fractionation of a limited tryptic hydrolysate of beta-lactoglobulin

Journal of Agricultural and Food Chemistry, 44(11), 3437.

By: X. Huang, G. Catignani & H. Swaisgood

Source: NC State University Libraries
Added: August 6, 2018

1995 journal article

Immobilization of biotinylated transglutaminase by bioselective adsorption to immobilized avidin and characterization of the immobilized activity

Journal of Agricultural and Food Chemistry, 43(4), 895.

By: X. Huang, G. Catignani & H. Swaisgood

Source: NC State University Libraries
Added: August 6, 2018

1994 journal article

Comparison of the size and rate of formation of peptides released by limited proteolysis of beta-lactoglobulins A and B with immobilized trypsin

Journal of Agricultural and Food Chemistry, 42(6), 1281.

By: X. Huang, G. Catignani & H. Swaisgood

Source: NC State University Libraries
Added: August 6, 2018

1994 journal article

Relative structural stabilities of beta-lactoglobulins A and B as determined by proteolytic susceptibility and differential scanning calorimetry

Journal of Agricultural and Food Chemistry, 42(6), 1276.

By: X. Huang, G. Catignani & H. Swaisgood

Source: NC State University Libraries
Added: August 6, 2018