Effect of Bubble Size on Foam Fractionation of Ovalbumin

By Du L.   Prokop A.   Tanner R.D.  

Applied Biochemistry and Biotechnology, Vol. 100, Iss. 1-3, 2002-03 ,pp. : 1075-1092

Humana Press, Inc

Access to resources Recommend Favorite

An integrated process for purification of lysozyme, ovalbumin, and ovomucoid from hen egg white

By Roy Ipsita   Rao M.   Gupta Munishwar  

Applied Biochemistry and Biotechnology, Vol. 111, Iss. 1, 2003-10 ,pp. : 55-63

Humana Press, Inc

Access to resources Recommend Favorite

Effect of Human Serum Albumin on the Kinetics of 4-Methylumbelliferyl-β-D- N-N ′- N ″ Triacetylchitotrioside Hydrolysis Catalyzed by Hen Egg White Lysozyme

By Calderon Cristian  

The Protein Journal, Vol. 30, Iss. 6, 2011-08 ,pp. : 367-373

Springer Publishing Company

Access to resources Recommend Favorite

Separating a mixture of egg yolk and egg white using foam fractionation

By Ward Tiffany   Edwards Ross   Tanner Robert  

Applied Biochemistry and Biotechnology, Vol. 137, Iss. 1, 2007-12 ,pp. : 927-934

Humana Press, Inc

Access to resources Recommend Favorite

Purification Process for the Preparation and Characterizations of Hen Egg White Ovalbumin, Lysozyme, Ovotransferrin, and Ovomucoid

By Tankrathok Anupong   Daduang Sakda   Patramanon Rina   Araki Tomohiro   Thammasirirak Sompong  

Preparative Biochemistry & Biotechnology, Vol. 39, Iss. 4, 2009-10 ,pp. : 380-399

Taylor & Francis Ltd

Access to resources Recommend Favorite