Author:
Nasabi Mahshad,Labbafi Mohsen,Mousavi Mohammad E.,Madadlou Ashkan
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference55 articles.
1. Recent advances in the understanding of egg white protein fonctionality;Mine;Trends. Food. Sci. Technol.,1995
2. Effects of ascorbic acid and sugars on solubility thermal, and mechanical properties of egg white protein gels;Mohammadi Nafchi;Int. J. Biol. Macromol.,2013
3. Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment;Plancken;J. Food Eng.,2005
4. Anti-aggregation activity of small heat shock proteins under crowded conditions;Roman;Int. J. Biol. Macromol.,2016
5. Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment;Le Denmat;J. Food Sci.,1999
Cited by
49 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