Heat-Induced Aggregation and Denaturation of Egg White Proteins in Acid Media-Reference-Cited by-同舟云学术

Heat-Induced Aggregation and Denaturation of Egg White Proteins in Acid Media

Published:2006-08-25 Issue:2 Volume:50 Page:507-510
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

WATANABE KENJI,MATSUDA TSUKASA,NAKAMURA RYO

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13438.x/fullpdf

Reference20 articles.

1. Disc gel electrophoresis of proteins in native and heat treated albumen, yolk and centrifuged whole egg;Chang;J. Food Sci.,1970

2. Factors affecting acid coagulation of the egg white;Cunningham;Poultry Sci.,1964

3. Stabilization of egg white proteins to pasteurization temperature above 60°C;Cunningham;Food Technol.,1965

4. Dissociation of chicken egg-white macroglobulin into subunits in acid;Donovan;Hydrodynamic. spectrophotometric and optical rotatory measurements. Biochemistry,1969

5. A differential scanning calorimetric study of the stability of egg white to heat denaturation;Donovan;J. Sci. Fd. Agric.,1975

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