Wang, Guang <br/><br/>
Improving foaming properties of yolk-contaminated egg albumen by basic soy protein.  [electronic resource] 

 -  Journal of food science  Oct 2009 
 - C581-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2009.01306.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cooking<br/>Egg White--chemistry<br/>Egg Yolk--chemistry<br/>Esterification<br/>Food Handling--methods<br/>Hydrogen-Ion Concentration<br/>Isoelectric Point<br/>Protein Denaturation<br/>Solubility<br/>Sonication<br/>Soybean Proteins--chemistry