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Deamidation and functional properties of food proteins by the treatment with immobilized chymotrypsin at alkaline pH = Désamidation, par une chymotrypsine immobilisée, à pH alcalin des protéines alimentaires et effet sur les propriétés fonctionnellesKATO, A; LEE, Y; KOBAYASHI, K et al.Journal of food science. 1989, Vol 54, Num 5, pp 1345-1372, issn 0022-1147, 4 p.Article

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Effects of glutaminase deamidation on the structure and solubility of rice glutelinYONGLE LIU; XIANGHONG LI; XIAOLING ZHOU et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 10, pp 2205-2210, issn 0023-6438, 6 p.Article

Thermal deamidation of proteins in a restricted water environmentJIE ZHANG; TUNG CHIN LEE; CHI-TANG HO et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 1840-1843, issn 0021-8561Article

Inhibition of the Bcl-x_L Deamidation Pathway in Myeloproliferative DisordersRUI ZHAO; FOLLOWS, George A; BEER, Philip A et al.The New England journal of medicine. 2008, Vol 359, Num 26, pp 2778-2789, issn 0028-4793, 12 p.Article