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The Role of the Disulfide Bridge in the Stability and Structural Integrity of Ovalbumin Evaluated by Site-Directed MutagenesisISHIMARU, Takayuki; ITO, Kazunari; TANAKA, Miho et al.Bioscience, biotechnology, and biochemistry. 2011, Vol 75, Num 3, pp 544-549, issn 0916-8451, 6 p.Article

Antioxidant effects of maillard reaction products obtained from ovalbumin and different D-aldohexosesSUN, Yuanxia; HAYAKAWA, Shigeru; CHUAMANOCHAN, Melin et al.Bioscience, biotechnology, and biochemistry. 2006, Vol 70, Num 3, pp 598-605, issn 0916-8451, 8 p.Article

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Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatmentXIAOQIN HUANG; ZONGCAI TU; HUI XIAO et al.Food research international. 2012, Vol 48, Num 2, pp 866-872, issn 0963-9969, 7 p.Article

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Preparation and evaluation of antigen/N-trimethylaminoethylmethacrylate chitosan conjugates for nasal immunizationQINGFENG LIU; CHI ZHANG; XIAOYAO ZHENG et al.Vaccine. 2014, Vol 32, Num 22, pp 2582-2590, issn 0264-410X, 9 p.Article

Effect of phosphorylation of ovalbumin on adsorption by aluminum-containing adjuvants and elution upon exposure to interstitial fluidMOREFIELD, Garry L; DONGPING JIANG; ROMERO-MENDEZ, Ilia Z et al.Vaccine. 2005, Vol 23, Num 12, pp 1502-1506, issn 0264-410X, 5 p.Article

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Rheological behavior and organoleptic effects of ovalbumin addition in yogurt mousse productionMENENDEZ, M; PAREDES, B; IGLESIAS, O et al.Journal of dairy science. 2006, Vol 89, Num 3, pp 951-962, issn 0022-0302, 12 p.Article

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