Involvement of Ovotransferrin in the Thermally Induced Gelation of Egg White at around 65 °C

Bioscience, Biotechnology and Biochemistry

Volumn 62, Issue 3, 1998, Pages 593-595

  Yamashita, Honami ^a   Ishibashi, Junko ^a   Hong, Youn Ho ^b   Hirose, Masaaki ^a  

^a KYOTO UNIVERSITY   (Japan)

^b Chonnam National University   (South Korea)

Author keywords

egg white gelation; egg white protein; ovotransferrin; ovotransferrin gelation; thermal gelation

Indexed keywords

EID: 85009585760     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.62.593     Document Type: Article

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