Ultrastructural Examination of Egg Albumen Protein Foams
- 1 July 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (4), 1237-1240
- https://doi.org/10.1111/j.1365-2621.1981.tb03030.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Heat Denaturation of the Ovomucin‐Lysozynie Electrostatic Complex‐A Source of Damage to the Whipping Properties of Pasteurized Egg WhiteJournal of Food Science, 1968
- THE USE OF LEAD CITRATE AT HIGH pH AS AN ELECTRON-OPAQUE STAIN IN ELECTRON MICROSCOPYThe Journal of cell biology, 1963
- Studies of Protein Foams Obtained by BubblingJournal of the American Chemical Society, 1949
- Normal and Modified Foaming Properties of Whey-Protein and Egg-Albumin SolutionsIndustrial & Engineering Chemistry, 1930