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Publications by Karthikeyan Venkatachalam

Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White

Brazilian Archives of Biology and Technology

Multidisciplinary

English

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NMR-based Localization of Ions Involved in Salting Out of Hen Egg White Lysozyme.

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Polymorphism of Statins: Influence on Physicochemical Properties

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On the Influence of a Few Drugs in Salting Fish (Forecast)

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The Effect of Desiccation Upon the Nutritive Properties of Egg-White. II

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Vegetable Oils as Core of Cationic Polymeric Nanocapsules: Influence on the Physicochemical Properties

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Influence of Drying Methods on the Physicochemical Properties and Nutritional Composition of Instant Tremella Fuciformis

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The Good Function of Lactic Fermented Egg White “Lacty Egg”

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Immunochemical Studies on Hen Egg White Lysozyme. II. : Some Properties of Acetyl-Lysozymes (Biological)

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Optimization of the Formulation and Properties of 3d-Printed Complex Egg White Protein Objects

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