The Effect of Water upon the Rate of Heat Denaturation of Egg Albumin1
Author:
Publisher
American Chemical Society (ACS)
Subject
Colloid and Surface Chemistry,Biochemistry,General Chemistry,Catalysis
Link
https://pubs.acs.org/doi/pdf/10.1021/ja01500a016
Cited by 15 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. ABIOTIC PRODUCTION OF PRIMITIVE PROTEIN AND FORMED MICROPARTICLES*;Annals of the New York Academy of Sciences;2006-12-15
2. Publications;The Journal of Physical Chemistry A;1998-10-01
3. Effect of heat treatment on moisture sorption behavior of wheat flours using a hygrometric technique;Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference;1995
4. GC study of the effect of specific heat treatment on water sorption by wheat and soy flour;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1994-01
5. Inverse Gas Chromatographic Study of Moisture Sorption by Wheat and Soy Flour and the Effect of Specific Heat Treatment on Their Sorption Behavior;Developments in Food Science;1992
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