Determination of yolk:white ratio of egg using SDS-PAGE
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-019-00650-4.pdf
Reference36 articles.
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4. Anton M, Beaumal V, Gandemer G. Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Food Hydrocolloids 14: 327-335 (2000)
5. Awadé AC, Efstathiou T. Comparison of three liquid chromatographic methods for egg-white protein analysis. J. Chromatogr. B Biomed. Sci. Appl. 723: 69-74 (1999)
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