Literature DB >> 7276389

Comparative study of aggregated and disaggregated ovomucin during egg white thinning.

A Kato, S Ogata, N Matsudomi, K Kobayashi.   

Abstract

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Year:  1981        PMID： 7276389     DOI： 10.1021/jf00106a035

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  5 in total

Review 1.  Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs.

Authors:  Uchechukwu Edna Obianwuna; Vivian U Oleforuh-Okoleh; Jing Wang; Hai-Jun Zhang; Guang-Hai Qi; Kai Qiu; Shu-Geng Wu
Journal:  Front Nutr       Date:  2022-06-10

Review 2.  The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review.

Authors:  Julie Legros; Sophie Jan; Sylvie Bonnassie; Michel Gautier; Thomas Croguennec; Stéphane Pezennec; Marie-Françoise Cochet; Françoise Nau; Simon C Andrews; Florence Baron
Journal:  Foods       Date:  2021-04-10

Review 3.  Functional Properties and Extraction Techniques of Chicken Egg White Proteins.

Authors:  Zhe Li; Xi Huang; Qinyue Tang; Meihu Ma; Yongguo Jin; Long Sheng
Journal:  Foods       Date:  2022-08-12

4.  Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs.

Authors:  Geunho Kang; Pil-Nam Seong; Soohyun Cho; Hyoung-Joo Ham; Sun-Moon Kang; Dayae Kim; Beom-Young Park; Hoa Van Ba
Journal:  Korean J Food Sci Anim Resour       Date:  2016-08-30       Impact factor: 2.622

Review 5.  Ovomucin - a glycoprotein with promising potential.

Authors:  Dileep A Omana; Jiapei Wang; Jianping Wu
Journal:  Trends Food Sci Technol       Date:  2010-07-09       Impact factor: 12.563
  5 in total

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