Hydrophobic interaction adsorption of hen egg white proteins albumin, conalbumin, and lysozyme-Reference-Cited by-同舟云学术

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Hydrophobic interaction adsorption of hen egg white proteins albumin, conalbumin, and lysozyme

Published:2006-08 Issue:2 Volume:840 Page:85-93
ISSN:1570-0232
Container-title:Journal of Chromatography B
language:en
Short-container-title:Journal of Chromatography B

Author:

Rojas Edwin E. Garcia,dos Reis Coimbra Jane S.,Minim Luis A.,Saraiva Sérgio H.,da Silva César A. Sodré

Publisher

Elsevier BV

Subject

Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference42 articles.

1. Egg Science and Technology.;Stadelman,1986

2. Recent advances in the understanding of egg white protein functionality

3. Two-step chromatographic procedure for the purification of hen egg white ovomucin, lysozyme, ovotransferrin and ovalbumin and characterization of purified proteins

4. Simple Rapid Procedure for Preparation of Large Quantities of Ovalbumin

5. Biological roles of oligosaccharides: all of the theories are correct

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