Properties of Ovalbumin, Conalbumin, and Lysozyme at an Oil-Water Interface and in an Emulsion System-Reference-Cited by-同舟云学术

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Properties of Ovalbumin, Conalbumin, and Lysozyme at an Oil-Water Interface and in an Emulsion System

Published:1990-04 Issue:4 Volume:69 Page:694-701
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

ACTON JAMES C.,KROPP PAMELA S.,DICK RHODA L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/69/4/694/4353069/poultrysci69-0694.pdf

Reference22 articles.

1. Physical Chemistry of Surfaces;Adamson,1976

2. Official Methods of Analysis;Association of Official Analytical Chemists,1984

3. Emulsions: Theory and Practice;Becher,1966

4. Characteristics of edible fluids of animal origin: milk;Brunner,1976

5. Adsorbed surface films of egg albumin;Bull;J. Colloid Interfacial Sci.,1972

Cited by 8 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. Interfacial arrangement of tunable gliadin nanoparticles via electrostatic assembly with pectin: Enhancement of foaming property;Food Hydrocolloids;2023-10

2. An overview of the functional properties of egg white proteins and their application in the food industry;Food Hydrocolloids;2023-02

3. Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH;Food Hydrocolloids;2022-03

4. Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins;Food Chemistry;2021-09

5. Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures;Food Hydrocolloids;2009-03

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