Peptic digestibility of raw and heat-coagulated hen's egg white proteins at acidic pH range

By Yoshino Kenji   Sakai Kentaro   Mizuha Yoko   Shimizuike Ayako   Yamamoto Shigeru  

International Journal of Food Sciences and Nutrition, Vol. 55, Iss. 8, 2004-12 ,pp. : 635-640

Informa Healthcare

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In a vaccine model, selected substitution of a highly stimulatory T cell epitope of hen's egg lysozyme into a Salmonella flagellin does not result in a homologous, specific, cellular immune response and may alter the way in which the total antigen is processed

By Vanegas R.A.   Street N.E.   Joys T.M.  

Vaccine, Vol. 15, Iss. 3, 1997-02 ,pp. : 321-324

Elsevier

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Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule

By Aluko R.E.   Mine Y.  

Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 203-210

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Dietary modification and hen strain dependence of egg yolk lipids

By Cobos A.   de la Hoz L.   Cambero M.I.   Ordonez J.A.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 71-76

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Bacteriological evaluations of tumbled catfish with egg white

By Yetim H.   Ockerman H.W.   Yousef A.E.  

Food Microbiology, Vol. 13, Iss. 5, 1996-10 ,pp. : 365-368

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