Results 221 to 230 of about 72,014 (249)

Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex

Food Chemistry, 2021
Long Sheng, Yongguo Jin, Haobo Jin
exaly  

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

Food Chemistry, 2022
Long Sheng, ZhaoXia Cai
exaly  

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

Food Hydrocolloids, 2020
Meihu MA, Xi Huang, Long Sheng
exaly  

Studies on ovalbumin. 3. Denaturation of ovalbumin and S-ovalbumin.

Australian journal of biological sciences, 1968
M B, Smith, J F, Back
openaire   +1 more source

Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH

Food Hydrocolloids, 2022
Long Sheng, Yongguo Jin, Haobo Jin
exaly  

Electrophoretic Analysis of Ovalbumin

Journal of the American Chemical Society, 1949
openaire   +2 more sources

Ellagic acid can act as a chaperone and suppress the heat-induced amyloid-like aggregation of ovalbumin

Food Hydrocolloids, 2020
Zheng Zhou
exaly  

Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

Food Hydrocolloids, 2015
Kristof Brijs, Christophe M. Courtin, Jan Delcour   +2 more
exaly  

Formation mechanism of ovalbumin gel induced by alkali

Food Hydrocolloids, 2016
Yan Zhao, Yong-Gang Tu, Mingsheng Xu
exaly  

Microbial transglutaminase-mediated modification of ovalbumin

Food Hydrocolloids, 2012
A R Mackie, N Wellner
exaly