Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06258.x/fullpdf
Reference18 articles.
1. Fractionation and Characterization of Hen's Egg Yolk Phosvitin
2. Free energy changes in lysozyme denaturation.
3. DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT-TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG
4. EFFECT OF HEAT TREATMENT ON VISCOSITY OF YOLK
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