The Guanine Nucleotide Binding Proteins Common Structural And Functional Properties

This thesis explores the fascinating properties of domain walls in ferroelectric materials. Domain walls can be used as model systems to study fundamental aspects of interface physics, such as crackling noise, with implications extending to a broad variety of systems, from material fracture and earthquakes to solar flares and collective decision making.

This cutting-edge collection of step-by-step experimental protocols demonstrates the power of radioligand binding for studying a wide variety of receptors. The methods can be applied to G protein coupled receptors, receptors with integral ion channels, and sites other than receptors, such as guanine nucleotide binding proteins, enzymes, transporters, and mRNA.

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers of from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats.

Ronja Victoria Scholz assesses the performance of cellulose-based Cottonid for implementation as sustainable construction material. Quasi-static and fatigue tests are performed in varying hygrothermal test conditions using mechanical testing systems in combination with integrable climate chambers.

First book in the new Electro-Technologies for Food Processing Series edited by Hosahalli S. Ramaswamy
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.

First book in the new Electro-Technologies for Food Processing Series edited by Hosahalli S. Ramaswamy
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing.