Recent advances in the understanding of egg white protein functionality
- 1 July 1995
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 6 (7) , 225-232
- https://doi.org/10.1016/s0924-2244(00)89083-4
Abstract
No abstract availableKeywords
This publication has 40 references indexed in Scilit:
- Heat-induced Transparent Gel Formation of Bovine Serum AlbuminBioscience, Biotechnology, and Biochemistry, 1993
- Crystal structure of uncleaved ovalbumin at 1·95 Å resolutionJournal of Molecular Biology, 1991
- Effect of Salts on the Thiol-dependent Gelation of Bovine Serum Albumin.Agricultural and Biological Chemistry, 1991
- Irreversible thermal denaturation and formation of linear aggregates of ovalbuminFood Hydrocolloids, 1989
- Characterization of the critical state in protein foldingJournal of Molecular Biology, 1989
- Thiol-dependent gelation of egg white.Agricultural and Biological Chemistry, 1986
- Deamidation of ovalbumin during S-ovalbumin conversion.Agricultural and Biological Chemistry, 1986
- Relationship between surface functional properties and flexibility of proteins detected by the protease susceptibilityJournal of Agricultural and Food Chemistry, 1985
- ‘Molten‐globule state’: a compact form of globular proteins with mobile side‐chainsFEBS Letters, 1983
- An Electrophoretic Study of the Proteins of Egg WhiteJournal of the American Chemical Society, 1940