A Study of the Denaturation of Egg White Proteins during Freezing Using Differential Scanning Calorimetry
- 1 September 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (5), 1336-1338
- https://doi.org/10.1111/j.1365-2621.1981.tb04167.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- A differential scanning calorimetric study of conversion of ovalbumin to S‐ovalbumin in eggsJournal of the Science of Food and Agriculture, 1976
- A differential scanning calorimetric study of the stability of egg white to heat denaturationJournal of the Science of Food and Agriculture, 1975
- 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
- LIQUID AND FROZEN EGG: V. VISCOSITY, BAKING QUALITY, AND OTHER MEASUREMENTS ON FROZEN EGG PRODUCTSCanadian Journal of Research, 1949