Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-021-00901-3.pdf
Reference101 articles.
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2. Abeyrathne EDNS, Lee HY, Ahn DU. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents - A review. Poultry Science. 92: 3292-3299 (2013a).
3. Abeyrathne EDNS, Lee HY, Ahn DU. Separation of ovotransferrin and ovomucoid from the chicken egg white. Poultry Science. 93: 1010-1017 (2014b).
4. Abeyrathne EDNS, Lee HY, Ahn DU. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from the egg white. Poultry Science. 93: 1001-1009 (2014a).
5. Abeyrathne EDNS, Lee HY, Ham JS, Ahn DU. Separation of ovotransferrin from chicken egg white without using solvents. Poultry Science. 92: 1091-1097 (2013b).
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