Improving albumen thermal stability using succinylation reaction with octenyl succinic anhydride

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Improving albumen thermal stability using succinylation reaction with octenyl succinic anhydride
Authors
Keywords
Albumen, Egg white protein, Succinylation, Thermal stability
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 630-639
Publisher
Elsevier BV
Online
2016-07-05
DOI
10.1016/j.lwt.2016.07.003

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.