Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Any of a class of small,
cysteine -richproteins that are expressed only byfilamentous fungi , known for their capability of forming ahydrophobic coating on the surface of an object.
Etymologies
Sorry, no etymologies found.
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Examples
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According to findings published in the Food Hydrocolloids, a protein called hydrophobin
FoodNavigator RSS 2010
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According to findings published in the Food Hydrocolloids, a protein called hydrophobin HFBII from a fungus called
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Aimanianda V, Bayry J, Bozza S, Kniemeyer O, Perruccio K, et al. (2009) Surface hydrophobin prevents immune recognition of airborne fungal spores.
PLoS ONE Alerts: New Articles Neelkamal Chaudhary et al. 2010
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Germination - and loss of the hydrophobin layer - results in exposure of β-glucan, a ligand for dectin-1, resulting in stimulation of inflammatory cytokines from macrophages and activation of specific maturation phenotypes on dendritic cells (DC)
PLoS ONE Alerts: New Articles Neelkamal Chaudhary et al. 2010
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The key to air filled emulsions is hydrophobin HFBII, protein extracted from
FoodNavigator RSS 2009
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Previously, researchers from Unilever resported that hydrophobin HFBII at a concentration of 0.1 per cent could produce food foams with exceptional stability, and this could lead to improvements in the physical and sensory properties of a range of products, including low fat whipping cream, ice cream and sorbets.
FoodNavigator RSS 2009
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The key to air filled emulsions is hydrophobin HFBII, protein extracted from
DairyReporter RSS 2009
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Previously, researchers from Unilever resported that hydrophobin HFBII at a concentration of 0.1 per cent could produce food foams with exceptional stability, and this could lead to improvements in the physical and sensory properties of a range of products, including low fat whipping cream, ice cream and sorbets.
FoodNavigator RSS 2009
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Previously, researchers from Unilever resported that hydrophobin HFBII at a concentration of 0.1 per cent could produce food foams with exceptional stability, and this could lead to improvements in the physical and sensory properties of a range of products, including low fat whipping cream, ice cream and sorbets.
DairyReporter RSS 2009
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Hakanpaa J, Paananen A, Askolin S, Nakari-Setala T, Parkkinen T, et al. (2004) Atomic resolution structure of the HFBII hydrophobin, a self-assembling amphiphile.
PLoS ONE Alerts: New Articles Rhona E. McDonald et al. 2009
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