Effect of pH and Salts on the Solubility of Egg White Protein
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13830.x/fullpdf
Reference18 articles.
1. Water and solute binding by proteins
2. Water and solute binding by proteins
3. Titration Curves and Turbidity of Whole Egg White
4. J.T. Edsall, and J Wyman . 1958 . "Biophysical Chemistry ," Vol I , p.308 . Academic Press Inc., New York.
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