The Effect of Physical Treatments on Some Properties of Egg White-Reference-Cited by-同舟云学术

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The Effect of Physical Treatments on Some Properties of Egg White

Published:1951-03 Issue:2 Volume:30 Page:302-311
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Forsythe Richard H.,Bergquist Dwight H.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/30/2/302/4478260/poultrysci30-0302.pdf

Reference14 articles.

1. Liquefaction of egg whites;Almquist;U. S. Egg and Poultry Mag.,1932

2. Behavior of ovomucin in the liquefaction of egg white;Balls;Ind. Eng. Chem.,1940

3. Factors influencing performance of egg white in angel cakes;Bernard;Poultry Sci.,1948

4. Removal of glucose from egg albumen by a controlled fermentation;Bollenbach,1949

5. Histology of the oviduct of the fowl in relation to variations in the condition of the firm albumen;Cole;Anat. Record,1938

Cited by 35 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. Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white;Food Research International;2017-01

2. Egg Proteins;Applied Food Protein Chemistry;2015-01-16

3. Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields;Journal of Food Science;2011-03

4. Processed egg products;Improving the Safety and Quality of Eggs and Egg Products;2011

5. Functional Properties of Egg Components in Food Systems;Handbook of Poultry Science and Technology;2010-04-14

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