Egg yolk phosvitin: preparation of metal-free purified protein by fast protein liquid chromatography using aqueous solvents
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry
Reference35 articles.
1. Phosvitin, the Principal Phosphoprotein of Egg Yolk
2. Egg Uses and Processing Technologies: New Developments;Losso,1994
3. A simplified procedure for the preparation of phosvitin and vitellin
4. The primary structure of avian phosvitins
5. Amino acid sequence of phosvitin derived from the nucleotide sequence of part of the chicken vitellogenin gene
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1. Preparation, characterization, and stability assessment of a nano-delivery system loaded with phosvitin phosphopeptide-calcium chelate;Food Bioscience;2023-12
2. New Processes to Extract and Purify Phosvitin by Using Aqueous Salt Solutions, Precipitation and Ultrafiltration Techniques;Separations;2023-07-14
3. The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg;Molecules;2023-03-15
4. Advances in preparation and bioactivity of phosvitin phosphopeptides;Journal of Future Foods;2022-09
5. Characterization of hen phosvitin in aqueous salt solutions: Size, structure, and aggregation;Food Hydrocolloids;2022-08
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