EFFECTS OF PROTEOLYTIC ENZYMES ON THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN
- 1 July 1974
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 39 (4), 841-843
- https://doi.org/10.1111/j.1365-2621.1974.tb17991.x
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
- Book ReviewsInternational Journal of Food Science & Technology, 2007
- Eggs as a source of proteinC R C Critical Reviews in Food Technology, 1973
- HYDROGEN PEROXIDE OXIDATION AND COAGULATION OF EGG WHITEJournal of Food Science, 1972
- Inhibition of Porcine Elastase by Turkey Ovomucoid and Chicken OvoinhibitorEuropean Journal of Biochemistry, 1971
- Ficin and papain inhibitor from chicken egg whiteArchives of Biochemistry and Biophysics, 1968
- Chemical Modification of Egg White with 3, 3‐Dimethylglutaric AnhydrideJournal of Food Science, 1968
- Physical characterization of ovoinhibitor, a trypsin and chymotrypsin inhibitor from chicken egg whiteArchives of Biochemistry and Biophysics, 1966
- Some reactions of chicken chymotrypsin and turkey trypsin with substrates and naturally occurring protease inhibitorsArchives of Biochemistry and Biophysics, 1964
- Studies on the Foaming Property of the Chicken Egg WhiteAgricultural and Biological Chemistry, 1964
- Effect of Chemical Additives on Yolk-Contaminated Liquid Egg WhitePoultry Science, 1963