LC-MS characterization of N/O-glycans of α- and β-subunits of chicken ovomucin separated by SDS-PAGE
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference46 articles.
1. Identification and characterization of glycopeptides from egg protein ovomucin with anti-agglutinating activity against porcine K88 enterotoxigenic Escherichia coli strains;Sun;J. Agric. Food Chem.,2017
2. Egg white ovomucin gels: structured fluids with weak polyelectrolyte properties;Offengenden;RSC Adv.,2013
3. Recent advances in the understanding of egg allergens: basic, industrial, and clinical perspectives;Mine;J. Agric. Food Chem.,2008
4. Egg proteins as allergens and the effects of the food matrix and processing;Benede;Food Funct.,2015
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