The Effect of pH and Heat on the Ultrastructure of Thick and Thin Hen’s Egg Albumen-Reference-Cited by-同舟云学术

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The Effect of pH and Heat on the Ultrastructure of Thick and Thin Hen’s Egg Albumen

Published:1973-09 Issue:5 Volume:52 Page:1814-1817
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Meyer R.,Hood L.F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/52/5/1814/4436993/poultrysci52-1814.pdf

Reference11 articles.

1. Egg white lysozyme. 3. The effect of pH on the lysozyme-ovomucin interaction;Cotterill;Poultry Sci.,1955

2. Stabilization of egg-white proteins to pasteurizing temperatures above 60°;Cunningham;C. J. Food Tech.,1965

3. The effect of heat on egg white;Cunningham;World Poultry Sci. J.,1970

4. Chemical and physical characterization of ovomucin, a sulfated glycoprotein complex from chicken eggs;Donovan;Biochim. Biophys. Acta,1970

5. The action of egg white lysozyme on ovomucoid and ovomucin;Hawthorne;Biochim. Biophys. Acta,1950

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4. Heat-induced Egg White Gels as Affected by pH;Journal of Food Science;1998-05

5. Egg Protein Gels;Food Gels;1990

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