Register      Login
Australian Journal of Biological Sciences Australian Journal of Biological Sciences Society
Biological Sciences

Articles citing this paper

Studies on Ovalbumin I. Denaturation By Heat, and the Heterogeneity of Ovalbumin

MB Smith
17(1) pp.261 - 270


46 articles found in Crossref database.

Food Authentication (1996)
Brereton P.
Toxic Constituents of Animal Foodstuffs (1974)
Osuga David T., Feeney Robert E.
Ovalbumin in Developing Chicken Eggs Migrates from Egg White to Embryonic Organs while Changing Its Conformation and Thermal Stability
Sugimoto Yasushi, Sanuki Shinya, Ohsako Seiichiroh, Higashimoto Yuichiro, Kondo Michio, Kurawaki Junichi, Ibrahim Hisham R., Aoki Takayoshi, Kusakabe Takahiro, Koga Katsumi
Journal of Biological Chemistry. 1999 274(16). p.11030
EFFECTS OF SULPHYDRYL BLOCKING ON THE THINNING OF EGG WHITE
BEVERIDGE T., NAKAI S.
Journal of Food Science. 1975 40(4). p.864
Behavior of S1- and S2-Ovalbumin and S-Ovalbumin A1 in Urea Solution: Kinetics and Equilibria
McKenzie Hugh A., Frier Robert D.
Journal of Protein Chemistry. 2003 22(3). p.215
Protection of ovalbumin against irreversible heat denaturation by a cationic amphiphile at high concentration
ERICSSON B., HEGG P.‐O., MÅRTENSSON K.
International Journal of Food Science & Technology. 1983 18(1). p.11
Handbook of Food Chemistry (2014)
Sunwoo Hoon H., Gujral Naiyana
Gel Formation Induced by Pressure Denaturation of Ovalbumin
Miyoshi Erina, Koseki Taihei
Nippon Shokuhin Kagaku Kogaku Kaishi. 2010 57(6). p.268
Effects of temperature on food proteins and its implications on functional properties
Kilara Arun, Sharkasi Tawfik Y., Morr Charles V.
C R C Critical Reviews in Food Science and Nutrition. 1986 23(4). p.323
Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins
Deleu Lomme J., Wilderjans Edith, Van Haesendonck Ingrid, Brijs Kristof, Delcour Jan A.
Food Hydrocolloids. 2016 61 p.409
Human IgE binding and in vitro digestion of S-OVA
Jiménez-Saiz Rodrigo, Pineda-Vadillo Carlos, López-Fandiño Rosina, Molina Elena
Food Chemistry. 2012 135(3). p.1842
Physicochemical Index Analyses of the Egg White in Blue-Shelled Eggs and Commercial Brown-Shelled Eggs during Storage
Wang Huanhuan, Ge Ying, Wei Yinghui, Li Qinghai, Zhang Xuedong, Fan Jinghui
Foods. 2023 12(24). p.4441
The nature of folded states of globular proteins
Honeycutt J. D., Thirumalai D.
Biopolymers. 1992 32(6). p.695
Two-step chromatographic procedure for the purification of hen egg white ovomucin, lysozyme, ovotransferrin and ovalbumin and characterization of purified proteins
Awadé A.C., Moreau S., Mollé D., Brulé G., Maubois J.-L.
Journal of Chromatography A. 1994 677(2). p.279
Melting of heat-induced ovalbumin gel by pressure
Doi Etsushiro, Shimizu Atsushi, Oe Hideo, Kitabatake Naofumi
Food Hydrocolloids. 1991 5(5). p.409
Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter
Deleu Lomme J., Wilderjans Edith, Van Haesendonck Ingrid, Courtin Christophe M., Brijs Kristof, Delcour Jan A.
Food Hydrocolloids. 2015 49 p.208
Studies on the denaturation of biological macromolecules by chemical carcinogens III. Optical rotatory dispersion and light-scattering changes of ovalbumin during denaturation and aggregation by water-soluble carcinogens
Bemis James A., Argus Mary F., Arcos Joseph C.
Biochimica et Biophysica Acta (BBA) - Biophysics including Photosynthesis. 1966 126(2). p.274
Eggs as a source of protein
Vadehra D. V., Nath K. R., Forsythe Richard
C R C Critical Reviews in Food Technology. 1973 4(2). p.193
Proteomic analysis of egg white proteins during storage
Omana Dileep A., Liang Yue, Kav Nat N. V., Wu Jianping
PROTEOMICS. 2011 11(1). p.144
In Memoriam: Malcolm Bruce Smith, February 29, 1924–July 27, 2000
McKenzie Hugh A.
Journal of Protein Chemistry. 2003 22(3). p.205
A study of the baking process by differential scanning calorimetry
Donovan John W.
Journal of the Science of Food and Agriculture. 1977 28(6). p.571
The Behavior of R-Ovalbumin and Its Individual Components A1, A2, and A3 in Urea Solution: Kinetics and Equilibria
McKenzie Hugh A., Frier Robert D.
Journal of Protein Chemistry. 2003 22(3). p.207
The denaturation of proteins: Two state? Reversible or irreversible?
McKenzie H. A., Ralston G. B.
Experientia. 1971 27(6). p.617
Effects of ph and neutral salts on the formation and quality of thermal aggregates of ovalbumin. A study on thermal aggregation and denaturation
Hegg Per‐Olof, Martens Harald, Löfqvist Bo
Journal of the Science of Food and Agriculture. 1979 30(10). p.981
Some Physicochemical Changes in Quail Egg White During Storage
ITOH TAKATOSHI, KOBAYASHI SANAE, SUGAWARA HIROSHI, ADACHI SUSUMU
Poultry Science. 1981 60(6). p.1245
Egg Science and Technology (1986)
Powrie William D., Nakai S.
Thermostabilized ovalbumin that occurs naturally during development accumulates in embryonic tissues
Shinohara Hiroshi, Iwasaki Tsukasa, Miyazaki Yukiko, Matsuo Kanako, Aoki Takayoshi, Matsumoto Mitsuharu, Oka Tatsuzo, Kurisaki Jun-ichi, Mizumachi Koko, Kusakabe Takahiro, Koga Katsumi, Sugimoto Yasushi
Biochimica et Biophysica Acta (BBA) - General Subjects. 2005 1723(1-3). p.106
Isolation of hen egg white lysozyme, ovotransferrin and ovalbumin, using a quaternary ammonium bound to a highly crosslinked agarose matrix
Vachier M.C., Piot M., Awadé A.C.
Journal of Chromatography B: Biomedical Sciences and Applications. 1995 664(1). p.201
A differential scanning calorimetric study of conversion of ovalbumin to S‐ovalbumin in eggs
Donovan John W., Mapes Carol J.
Journal of the Science of Food and Agriculture. 1976 27(2). p.197
Detection of incubator reject eggs by differential scanning calorimetry
Raymond D.E., Harwalkar V.R., Ma C.Y.
Food Research International. 1992 25(1). p.31
A Raman difference spectroscopic investigation of ovalbumin and S‐ovalbumin
Kint Saima, Tomimatsu Yoshio
Biopolymers. 1979 18(5). p.1073
Use of the pH-stat for measuring the denaturation of ovalbumin in acid solutions
Ottesen M., Wallevik K.
Biochimica et Biophysica Acta (BBA) - Protein Structure. 1968 160(2). p.262
Structure and properties of ovalbumin
Huntington James A., Stein Penelope E.
Journal of Chromatography B: Biomedical Sciences and Applications. 2001 756(1-2). p.189
Effect of infectious bronchitis on the structure and composition of egg albumen
Butler E. J., Curtis M. J., Pearson A. W., McDougall J. S.
Journal of the Science of Food and Agriculture. 1972 23(3). p.359
Handbook of Food Chemistry (2015)
Sunwoo Hoon H., Gujral Naiyana
Epitope analysis of the allergen ovalbumin (Gal d II) with monoclonal antibodies and patients' IgE
Kahlert H., Petersen A., Becker W.-M., Schlaak M.
Molecular Immunology. 1992 29(10). p.1191
The effect of heat and other factors on whole egg and its constituents
Parkinson T. L.
Journal of the Science of Food and Agriculture. 1966 17(6). p.233
Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate
Alleoni ACC, Antunes AJ
Revista Brasileira de Ciência Avícola. 2004 6(2). p.105
One-step fabrication of multifunctional high internal phase pickering emulsion gels solely stabilized by a softer globular protein nanoparticle: S-Ovalbumin
Xu Yan-Teng, Yang Tao, Liu Ling-Ling, Tang Chuan-He
Journal of Colloid and Interface Science. 2020 580 p.515
The chemical composition of eggs
Parkinson T. L.
Journal of the Science of Food and Agriculture. 1966 17(3). p.101
The effect of storage on the proteins of frozen liquid egg and spray‐dried egg
Lawrence Parkinson T.
Journal of the Science of Food and Agriculture. 1977 28(9). p.811
Egg Science and Technology (1986)
Baldwin Ruth E.
The Complete Amino‐Acid Sequence of Hen Ovalbumin
NISBET Andrew D., SAUNDRY Richard H., MOIR Arthur J. G., FOTHERGILL Linda A., FOTHERGILL John E.
European Journal of Biochemistry. 1981 115(2). p.335
Sulfhydryl proteins of penguin egg white: Ovalbumin and penalbumin. Comparisons with penguin serum albumin, chicken ovalbumin, and bovine serum albumin
Osuga David T., Aminlari Mahmoud, Ho Charles Y. -K., Allison Richard G., Feeney Robert E.
Journal of Protein Chemistry. 1983 2(1). p.43
Bioactive Egg Compounds (2007)
Lechevalier Valerie, Croguennec Thomas, Nau Françoise, Guérin-Dubiard Catherine
S‐ovalbumin, an ovalbumin conformer with properties analogous to those of loop‐inserted serpins
Huntington James A., Gettins Peter G. W., Patston Philip A.
Protein Science. 1995 4(4). p.613
Abstract PDF (2.3 MB) Export Citation

Share

Share on Facebook Share on Twitter Share on LinkedIn Share via Email