2017•Food ChemistryRequires access

Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins

Xiang Lin Duan, Junyi Li, Qinjun Zhang, Tong Zhao, Mei Li, Xueming Xu, Xuebo Liu

Open publisher page 105 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 105 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Ovotransferrin, Egg white, Ovalbumin, Lysozyme, Egg albumen, Chemistry, Differential scanning calorimetry, Denaturation (fissile materials)