Mechanism for formation of ovalbumin–fatty acid salt mixed gels
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference16 articles.
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5. Heat-induced changes in secondary structure of hen egg S-ovalbumin;Herald;Journal of Agricultural and Food Chemistry,1992
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1. Alleviation of Metabolic Syndrome with Dietary Egg White Protein;Journal of Oleo Science;2019
2. Role of ovomucoid in the gelation of a β-lactoglobulin-ovomucoid mixture;Colloid and Polymer Science;2016-04-08
3. Dietary Egg White Protein Inhibits Lymphatic Lipid Transport in Thoracic Lymph Duct-Cannulated Rats;Journal of Agricultural and Food Chemistry;2014-10-24
4. Use of ultrasound spectroscopy to examine the effect of cysteine on β-lactoglobulin interactions;Colloid and Polymer Science;2009-10-13
5. Modification of Functional Properties of Fatty Acid Salt-Induced Gel of .BETA.-Lactoglobulin by the Addition of Fish Water-Soluble Protein Concentrate;Nippon Shokuhin Kagaku Kogaku Kaishi;2008
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