Application of microfiltration to egg white depleted in ovomucin
Author:
Affiliation:
1. Nestlé España S.A., 39650 La Penilla De Cayon, Cantabria, Spain
2. Instituto Inter‐Universitário de Macau, Palácio da Penha, Macau
3. Nestlé R&D Center, 19 Sonnrainstrasse, PO Box 12, 3510 Konolfingen 1, Switzerland
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1999.00232.x
Reference12 articles.
1. Chemical and physical characterization of ovomucin, a sulfated glycoprotein complex from chicken eggs
2. Instrumental Method for Characterizing Protein Foams
3. A calorimetric study of egg white proteins
4. Effect of Ultrafiltration and Reverse Osmosis on the Composition and Functional Properties of Egg White
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