Literature DB >> 235041

A differential scanning calorimetric study of the stability of egg white to heat denaturation.

J W Donovan, C J Mapes, J G Davis, J A Garibaldi.   

Abstract

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Year:  1975        PMID： 235041     DOI： 10.1002/jsfa.2740260109

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  3 in total

1.  A High-Throughput MEMS-Based Differential Scanning Calorimeter for Direct Thermal Characterization of Antibodies.

Authors:  Shifeng Yu; Yongjia Wu; Shuyu Wang; Michael Siedler; Peter M Ihnat; Dana I Filoti; Ming Lu; Lei Zuo
Journal:  Biosensors (Basel)       Date:  2022-06-16

2.  Succinylation Improves the Thermal Stability of Egg White Proteins.

Authors:  Dabo He; Ying Lv; Qigen Tong
Journal:  Molecules       Date:  2019-10-21       Impact factor: 4.411

3.  Salt-tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white.

Authors:  Gongnian Xiao; Yuanzhe Chen; Ruosi Fang; Chaogeng Xiao; Haina Yuan; Bingquan Chu; Xuangan Liu; Jinyan Gong
Journal:  Food Sci Nutr       Date:  2019-11-07       Impact factor: 2.863
  3 in total

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