The mechanical properties of the thick white of the hen's egg-Reference-Cited by-同舟云学术

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The mechanical properties of the thick white of the hen's egg

Published:1961-01 Issue:2 Volume:46 Page:289-301
ISSN:0006-3002
Container-title:Biochimica et Biophysica Acta
language:en
Short-container-title:Biochimica et Biophysica Acta

Author:

Brooks J.,Hale H.P.

Publisher

Elsevier BV

Reference68 articles.

1. The Solids Content of Egg White

2. Transmission of Light by Egg Albumen

3. The Change in the Concentration of Ovoglobulin in Egg White During Egg Formation

Cited by 59 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. Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH;Food Hydrocolloids;2024-09

2. Proteomic comparison by iTRAQ combined with mass spectrometry of egg white proteins in laying hens (Gallus gallus) fed with soybean meal and cottonseed meal;PLOS ONE;2017-08-15

3. Characterization of crude ovomucins obtained from various egg white layers;European Food Research and Technology;2015-09-04

4. Effect of operating conditions on the extraction of ovomucin;Process Biochemistry;2012-01

5. Proteomic analysis of egg white proteins during storage;PROTEOMICS;2010-12-01

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