| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539428 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Effect of high pressure treatments on ovotransferrin is pH-dependent. ⺠At pH 8, ovotransferrin started to aggregate at pressures over 400 MPa. ⺠At pH 3, ovotransferrin adopted a molten structure inhibiting protein aggregation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alexandra Acero-Lopez, Aman Ullah, Marina Offengenden, Stephanie Jung, Jianping Wu,