Interactions involved in ovomucin gel-forming properties: A rheological-biochemical approach
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,Biochemistry,Biophysics
Reference38 articles.
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1. Vaginal sialoglycan foraging by Gardnerella vaginalis: mucus barriers as a meal for unwelcome guests?;Glycobiology;2021-04-05
2. Characterization of crude ovomucins obtained from various egg white layers;European Food Research and Technology;2015-09-04
3. Novel Antioxidant Peptide Derived from the Ultrafiltrate of Ovomucin Hydrolysate;Journal of Agricultural and Food Chemistry;2013-07-22
4. Egg white ovomucin gels: structured fluids with weak polyelectrolyte properties;RSC Adv.;2013
5. Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin;Journal of Food Science;2012-06-13
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