Combined Effect of pH and Sodium Chloride on the Heat‐induced Aggregation of Whole Egg Proteins
- 31 August 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5) , 1112-1114
- https://doi.org/10.1111/j.1365-2621.1986.tb13060.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Electrophoresis and Chromatography of Heat-Treated Plain, Sugared and Salted Whole EggJournal of Food Science, 1983
- A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samplesAnalytical Biochemistry, 1978
- Surface Activity of Yolk, Plasma and Dispersions of Yolk FractionsJournal of Food Science, 1966