Identification of candidate proteins interacted with ovalbumin during the early phase of embryonic development
Author:
Affiliation:
1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
Funder
Science and Technology Program of Wuhan
Fundamental Research Funds for the Central Universities
Chinese National Natural Science Funds
Special Fund for Agro-scientific Research in the Public Interest
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1326056
Reference36 articles.
1. In-depth analysis of the chicken egg white proteome using an LTQ Orbitrap Velos
2. Comparative Proteomic Analysis of Egg White Proteins under Various Storage Temperatures
3. Composition of N-linked carbohydrates from ovalbumin and co-purified glycoproteins
4. Trypsin-Inhibitory Activity of Ovalbumin Preparations is due to Ovomucoid
5. Heat-induced Conversion of Ovalbumin into a Proteinase Inhibitor
Cited by 2 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. Immunological and anticancer activities of seleno-ovalbumin (Se-OVA) on H22-bearing mice;International Journal of Biological Macromolecules;2020-11
2. Integrated Proteomic and N-Glycoproteomic Analyses of Chicken Egg during Embryonic Development;Journal of Agricultural and Food Chemistry;2019-09-23
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