Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability-Reference-Cited by-同舟云学术

Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability

Published:2010-10 Issue:3 Volume:122 Page:526-532
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Enomoto Hirofumi,Ishimaru Takayuki,Li Can-Peng,Hayashi Yoko,Matsudomi Naotoshi,Aoki Takayoshi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Structural properties of recombinant ovalbumin and its transformation into a thermostabilized form by alkaline treatment;Arii;Bioscience Biotechnology and Biochemistry,1999

4. Microdetermination of phosphorus;Chen;Analytical Chemistry,1956

5. Colorimetric method for determination of sugars and related substances;Dubois;Analytical Chemistry,1956

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