Refolding of Urea-Denatured Ovalbumin That Comprises Non-Native Disulfide Isomers
Author:
Publisher
Oxford University Press (OUP)
Subject
Molecular Biology,Biochemistry,General Medicine
Link
http://academic.oup.com/jb/article-pdf/122/1/83/2296952/122-1-83.pdf
Cited by 16 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. Participation of cysteine 30 residue in the folding process of ovalbumin evaluated in a refolding experiment using cysteine mutants;Biochemical and Biophysical Research Communications;2018-01
2. Influence of Disulfide Bond Formation Via Recombinant PDI‐Ero 1 Processing of Proteins and Baking Quality;Food Preservation Science;2015
3. Chemical and structural changes in preserved white egg during pickled by vacuum technology;Food Science and Technology International;2013-01-16
4. Functionality of egg white proteins as affected by high intensity ultrasound;Food Hydrocolloids;2012-12
5. Effect of NaCl on thermal aggregation of egg white proteins from duck egg;Food Chemistry;2011-03
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