Enzymolysis and Glycosylation Synergistic Modified Ovalbumin: Functional and Structural Characteristics

International Journal of Food Properties - United States
doi 10.1080/10942912.2018.1424198
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Informa UK Limited

Related search

Enzymolysis Kinetics and Structural-Functional Properties of High-Intensity Ultrasound-Assisted Alkali Pretreatment Ovalbumin

International Journal of Food Properties
Food Science
2020English

Structural and Functional Characteristics of Vitrectomized Eyes

Vestnik Oftalmologii
MedicineOphthalmology
2016English

Structural Control and Functional Characteristics for Metallic Materials

TRENDS IN THE SCIENCES
2013English

Alteration of Ovalbumin Immunogenic Activity by Glycosylation Through Maillard Reaction.

Agricultural and Biological Chemistry
1985English

Comorbidity of Reading Disabilities and ADHD: Structural and Functional Brain Characteristics

Human Brain Mapping
Nuclear MedicineRadiologyUltrasound TechnologyAnatomyRadiologicalNeurologyImaging
2019English

Key Words of the Year: Structural, Functional, and Sociolinguistic Characteristics

Bulletin of the Moscow State Regional University (Linguistics)
2019English

The Functional and Structural Characteristics of the Emotion Network in Alexithymia

Neuropsychiatric Disease and Treatment
2018English

The Modified Massive Cuff Stitch: Functional and Structural Outcome in Massive Cuff Tears

Journal of Orthopaedic Surgery and Research
SurgeryOrthopedicsSports Medicine
2013English

Studies on Ovalbumin. III. Denaturation of Ovalbumin and S-Ovalbumin

Australian Journal of Biological Sciences
1968English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy