Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part A: Physical Effects

On a remarkable bacteriolytic element found in tissues and secretions

Alexander Fleming · Proceedings of the Royal Society of London Series B Containing Papers of a Biological Character · 1922 · 1.1K citations · Full text

Life Sciences, Microbiology, Bacteriology +8

Re-coalescence of emulsion droplets during high-energy emulsification

Seid Mahdi Jafari, Elham Assadpoor, Yinghe He et al. · Food Hydrocolloids · 2007 · 798 citations

Engineering, Chemical Engineering, Colloid Science +11

Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 641 citations

Agriculture, Biochemistry, Molecular Biology +14

THE HEN EGG-WHITE LYSOZYME MOLECULE

D.C. Phillips · Proceedings of the National Academy of Sciences · 1967 · 511 citations · Full text

Life Sciences, Biochemistry, Biology +7

The use of high pressure to modify the functionality of food proteins

Winy Messens, John Van Camp, André Huyghebaert · Trends in Food Science & Technology · 1997 · 419 citations

Agriculture, Biochemistry, Food Science +14