Do Sulfhydryl Groups Affect Aggregation and Gelation Properties of Ovalbumin?-Reference-Cited by-同舟云学术

Do Sulfhydryl Groups Affect Aggregation and Gelation Properties of Ovalbumin?

Published:2006-06-21 Issue:14 Volume:54 Page:5166-5174
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Broersen Kerensa¹,Van Teeffelen Annemarie M. M.¹,Vries Anneke¹,Voragen Alphons G. J.¹,Hamer Rob J.¹,De Jongh Harmen H. J.¹

Affiliation:

1. Wageningen Centre for Food Sciences, Diedenweg 20, P.O. Box 557, 6700 AN Wageningen, Laboratory for Food Chemistry, Wageningen University and Research Centre, Bomenweg 2, 6700 EV Wageningen, and TNO Quality of Life, Utrechtseweg 48, 3704 HE Zeist, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0601923

Reference39 articles.

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