Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin-Reference-Cited by-同舟云学术

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Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin

Published:2001-02-16 Issue:3 Volume:212 Page:296-301
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Croguennec Thomas,Nau Françoise,Pezennec Stéphane,Piot Michel,Brulé Gérard

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s002170000242.pdf

Cited by 34 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review;Food Science and Biotechnology;2021-03-29

2. Anticancer and immunomodulatory activity of egg proteins and peptides: a review;Poultry Science;2019-12

3. Function and Separation of Ovotransferrin from Chicken Egg;Egg Innovations and Strategies for Improvements;2017

4. Influence of Edible Coating Techniques on Quality Characteristics of Eggs;Journal of Food Processing and Preservation;2016-07-19

5. Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects;Food and Bioprocess Technology;2016-03-07

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