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Journal Abstract Search

165 related items for PubMed ID: 16819931

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  • 3. Heat-induced gels of egg white/ovalbumins from five avian species: thermal aggregation, molecular forces involved, and rheological properties.
    Sun Y, Hayakawa S.
    J Agric Food Chem; 2002 Mar 13; 50(6):1636-42. PubMed ID: 11879049
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  • 4. Importance of physical vs. chemical interactions in surface shear rheology.
    Wierenga PA, Kosters H, Egmond MR, Voragen AG, de Jongh HH.
    Adv Colloid Interface Sci; 2006 Feb 28; 119(2-3):131-9. PubMed ID: 16445882
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  • 14. Interfacial properties of heat-treated ovalbumin.
    Croguennec T, Renault A, Beaufils S, Dubois JJ, Pezennec S.
    J Colloid Interface Sci; 2007 Nov 15; 315(2):627-36. PubMed ID: 17707856
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  • 16. Effects of designed sulfhydryl groups and disulfide bonds into soybean proglycinin on its structural stability and heat-induced gelation.
    Adachi M, Chunying H, Utsumi S.
    J Agric Food Chem; 2004 Sep 08; 52(18):5717-23. PubMed ID: 15373414
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  • 19. Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties.
    Liu J, Jiang H, Zhang M, Gong P, Yang M, Zhang T, Liu X.
    Int J Biol Macromol; 2022 Mar 01; 200():263-272. PubMed ID: 35007631
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