Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. IV. Electrophoretic studies
- 1 May 1972
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (5) , 671-678
- https://doi.org/10.1002/jsfa.2740230516
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. III. Amino-acid composition of protein fractionsJournal of the Science of Food and Agriculture, 1972
- Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. II. Lipid and phosphorus contents and molecular weights of some fractionsJournal of the Science of Food and Agriculture, 1972
- Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. I. Quantitative fractionation of proteinsJournal of the Science of Food and Agriculture, 1972
- DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT‐TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGGJournal of Food Science, 1970
- Effect of pasteurisation on the chemical composition of liquid whole egg IV.—Further resolution of certain fractions of the soluble proteinsJournal of the Science of Food and Agriculture, 1970
- Identity and Nomenclature of Some Protein Polymorphisms of Chicken Eggs and SeraAdvances in Genetics, 1970
- Effect of pasteurisation on the chemical composition of liquid whole egg. III.—Effect of staling and freezing on the protein fractionation patterns of raw and pasteurised whole eggJournal of the Science of Food and Agriculture, 1968
- Effect of pasteurisation on the chemical composition of liquid whole egg. II.—Comparison of the protein fractionation patterns of raw and pasteurised liquid whole eggJournal of the Science of Food and Agriculture, 1968
- Effect of pasteurisation on the chemical composition of liquid whole egg. I.—Development of a scheme for the fractionation of the proteins of whole eggJournal of the Science of Food and Agriculture, 1967
- A Simple Method for the Concentration of Fluids containing ProteinNature, 1959