Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins

Published 2016 View Full Article

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Title
Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins
Authors
Keywords
Ovalbumin, Amyloid, Fluorescence, Ultrasonic velocity, Attenuation
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 914-922
Publisher
Elsevier BV
Online
2016-07-17
DOI
10.1016/j.foodhyd.2016.07.015

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