Influence of pH-Induced Unfolding and Refolding of Egg Albumen on Its Foaming Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07129.x/fullpdf
Reference28 articles.
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2. Proteins at liquid interfaces: role of the molten globule state;Dickinson;Colloid Surface,1994
3. Acid-induced folding of heme proteins;Goto;Meth Enzym,1994
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