PHYSICOCHEMICAL CHARACTERISTICS AND BACTERIOSTATIC ABILITY OF MODIFIED LYSOZYME FROM LACTIC ACID-INDUCED GELLED EGG WHITE POWDER

Author:

CHEN SHIANG-LIANG,WENG YIH-MING,HUANG JAN-JENG,LIN KOU-JOONG

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

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2. Rapid separation of lysozyme from chicken egg white by reductants and thermal treatment;CHANG;J. Agric. Food Chem.,2000

3. Studies on the structure and function of lysozyme. I. The effect of pH and cation concentration on lysozyme activity;CHANG;Biochim. Biophys. Acta,1971

4. CHANG , T.K. 2005

5. Manufacturing of non-fermented acid Chinese style semi-dry sausage formulated with acid-induced gelled egg white powder;CHEN;Taiwanese J. Agric. Chem. Food Sci.,2004

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