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Rheological properties of foams generated from egg albumin after pH treatment
LWT - Food Science and Technology, 2007exaly
Interactions of Egg Albumin with Detergents
Journal of the American Chemical Society, 1959Koichiro Aoki, Joji Hori
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Effects of Maillard browned egg albumin on drug-metabolizing enzyme systems in the rat
Food and Chemical Toxicology, 1987exaly
The electrophoresis of egg white and crystalline egg albumin.
Annals of allergy, 2004S, GROSBERG, M M, PESHKIN
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