Transition temperatures of heat-induced structural changes in ovalbumin solutions at acid and neutral pH
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference27 articles.
1. The Complete Amino-Acid Sequence of Hen Ovalbumin
2. Effect of pH on colloidal properties of native ovalbumin aqueous systems
3. Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin
4. DEPENDENCE OF THERMAL PROPERTIES AS WELL AS NETWORK MICROSTRUCTURE AND RHEOLOGY ON PROTEIN CONCENTRATION FOR OVALBUMIN AND VICILIN
5. Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values
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