Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. IV. Electrophoretic studies
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference14 articles.
1. Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. I. Quantitative fractionation of proteins
2. Effect of pasteurisation on the chemical composition of liquid whole egg IV.—Further resolution of certain fractions of the soluble proteins
3. A Simple Method for the Concentration of Fluids containing Protein
4. Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. II. Lipid and phosphorus contents and molecular weights of some fractions
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1. Separation and identification of hen egg protein isoforms using SDS–PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry;Food Chemistry;2006-01
2. Comparison of Different Electrophoretic Separations of Hen Egg White Proteins;Journal of Agricultural and Food Chemistry;2001-09-07
3. SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS OF, CHROMATOGRAPHICALLY FRACTIONATED EGG WHITE;Journal of Food Science;1980-05
4. A STUDY OF TURKEY EGG YOLK 1. COMPOSITION AND ELECTROPHORETIC SEPARATION OF COMPONENTS;Journal of Food Biochemistry;1978-07
5. The effect of storage on the proteins of frozen liquid egg and spray-dried egg;Journal of the Science of Food and Agriculture;1977-09
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