Author:
Sheng Long,Liu Qiao,Dong Wanyi,Cai Zhaoxia
Funder
National Natural Science Foundation of China
Huazhong Agricultural University
Fundamental Research Funds for the Central Universities
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Effects of lipid peroxide on the structure and gel properties of ovalbumin;Bao;Process Biochemistry,2017
2. Infrared spectroscopy of proteins;Barth;Biochimica Et Biophysica Acta,2007
3. Changes in gel characteristics of egg white under strong alkali treatment;Chen;Food Hydrocolloids,2015
4. Correlating protein structure and protein fluorescence;Engelborghs;Journal of Fluorescence,2003
5. Fernandez-Lopez, J., Martinez, A., Fernandez-Gines, J. M., Sayas-Barbera, E., Sendra, E., & Perez-Alvarez, J. A. (2006). Gelling and color properties of ostrich (Struthio camelus) egg white. Journal of Food Quality, 29(2), 171-183. 10.1111/j.1745-4557.2006.00065.x.
Cited by
40 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