Gelation of Egg Yolk
- 1 January 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (1), 38-46
- https://doi.org/10.1111/j.1365-2621.1963.tb00156.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINSCanadian Journal of Biochemistry and Physiology, 1961
- Studies on Frozen Fish. I. Denaturation of ProteinsJournal of Food Science, 1961
- Molecular weight and behavior of lipovitellin in urea solutionsBiochimica et Biophysica Acta, 1960
- Protein Hydration and BehaviorScience, 1958
- Mechanics of Freezing in Living Cells and TissuesScience, 1956
- DENATURATION OF PROTEINS OF EGG WHITE AND OF FISH AND ITS RELATION TO THE LIBERATION OF SULFHYDRYL GROUPS ON FROZEN STORAGEJournal of Food Science, 1955
- The Kinetics of Protein Denaturation. IV. The Viscosity and Gelation of Urea Solutions of Ovalbumin1Journal of the American Chemical Society, 1953
- The Kinetics of Protein Denaturation. I. The Behavior of the Optical Rotation of Ovalbumin in Urea Solutions1Journal of the American Chemical Society, 1953
- PROTEIN DENATURATION IN FROZEN AND STORED FISHaJournal of Food Science, 1951
- The effect of low temperature on hens' eggsProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1925