Irreversible thermal denaturation and formation of linear aggregates of ovalbumin
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Cited by 96 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. Amyloid-like aggregation influenced by lead(II) and cadmium(II) ions in hen egg white ovalbumin;Food Hydrocolloids;2023-03
2. Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils;Food Hydrocolloids;2022-07
3. Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure;Food Chemistry;2022-03
4. Bioavailability and Health Impact of Ingested Amyloid‐like Protein Fibrils and their Link with Inflammatory Status: A Need for More Research?;Molecular Nutrition & Food Research;2022-02-26
5. Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein;Food Hydrocolloids;2020-11
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