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      Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates

      Author(s): , ,
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      Journal: Applied Food Research
      Publisher: Elsevier BV

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          PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT

          OliverH. Lowry, NiraJ. Rosebrough, A. Lewis Farr … (1951)
          Article 0 comments Cited 3536 times – based on 0 reviews     Review now
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            Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

            G L Miller (1959)
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              Emulsifying properties of proteins: evaluation of a turbidimetric technique

              Kevin N. Pearce, John Kinsella (1978)
              Article 0 comments Cited 385 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Poonam Singha: (View ORCID Profile)
                Sushil Kumar Singh: (View ORCID Profile)
                Journal
                Title: Applied Food Research
                Abbreviated Title: Applied Food Research
                Publisher: Elsevier BV
                ISSN (Print): 27725022
                Publication date Created: December 2022
                Publication date (Print): December 2022
                Volume: 2
                Issue: 2
                Page: 100152
                Article
                DOI: 10.1016/j.afres.2022.100152
                SO-VID: 81903a56-1f98-4269-84ec-8600e8ef7225
                Copyright © © 2022
                License:

                https://www.elsevier.com/tdm/userlicense/1.0/

                http://creativecommons.org/licenses/by/4.0/

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