A study of storage impact on ovalbumin structure of chicken egg-Reference-Cited by-同舟云学术

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A study of storage impact on ovalbumin structure of chicken egg

Published:2018-02 Issue: Volume:219 Page:1-7
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sheng Long,Huang Mengjie,Wang Jing,Xu Qi,Hammad H.H.M.,Ma Meihu

Funder

National Natural Science Foundation of China

Special Fund for Agro-scientific Research in the Public Interest

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Albumen foam stability and S-ovalbumin contents in eggs coated with whey protein concentrate;Alleoni;Rev. Bras. Ciência Avícola,2004

2. Secondary structure of α-synuclein oligomers: characterization by raman and atomic force microscopy;Apetri;J. Mol. Biol.,2006

3. Circular dichroic study of conformational changes in ovalbumin induced by modification of sulfhydryl groups and disulfide reduction;Batra;J. Protein Chem.,1989

4. Circular dichroic study of conformational changes in ovalbumin;Batra;J. Protein Chem.,1989

5. In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy;Bouraoui;Food Res. Int.,1997

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