Author:
HIROSE Masaaki,OE Hideo,Doi Etsushiro
Publisher
Oxford University Press (OUP)
Subject
General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology
Cited by
15 articles.
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1. Egg Proteins;Applied Food Protein Chemistry;2015-01-16
2. Transferrins;Encyclopedia of Inorganic and Bioinorganic Chemistry;2011-12-15
3. Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin;Journal of the Science of Food and Agriculture;2010-10-14
4. Transferrins;Handbook of Metalloproteins;2006-04-15
5. Tensile, Solubility, and Electrophoretic Properties of Egg White Films as Affected by Surface Sulfhydryl Groups;Journal of Food Science;1999-01