Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects

Author:

Brand Janina,Kulozik Ulrich

Funder

AiF/FEI

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference35 articles.

1. Arzeni, C., Pérez, O. E., & Pilosof, A. M. R. (2012). Functionality of egg white proteins as affected by high intensity ultrasound. Food Hydrocolloids. doi: 10.1016/j.foodhyd.2012.03.009 .

2. Brand, J., Pichler, M., & Kulozik, U. (2014). Enabling egg white protein fractionation processes by pre-treatment with high-pressure homogenization. Journal of Food Engineering. doi: 10.1016/j.jfoodeng.2014.02.012 .

3. Brand, J., Silberbauer, A., & Kulozik, U. (2015). Comparison of different mechanical methods for the modification of the egg white protein ovomucin, part A: physical effects. Food and Bioprocess Technology. doi: 10.1007/s11947-015-1647-0 .

4. Croguennec, T., Nau, F., Pezennec, S., Piot, M., & Brulé, G. (2001). Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin. European Food Research and Technology, 212(3), 296–301.

5. Donovan, J. W., Davis, J. G., & White, L. M. (1970). Chemical and physical characterization of ovomucin, a sulfated glycoprotein complex from chicken eggs. Biochimica et Biophysica Acta (BBA) - Protein Structure. doi: 10.1016/0005-2795(70)90151-0 .

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