Structural and gelling properties of dry-heated egg white proteins

• DOI: 10.1021/jf00091a007
• Publication Date: 2005-03-10T22:47:29Z
• Authors: Akio Kato; Hisham Radwan Ibr...; Hiroyuki Watanabe; Kazuo Honma; Kunihiko Kobayashi
• Keywords: Icon; White (mutation); Altmetrics

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTStructural and gelling properties of dry-heated egg white proteinsAkio Kato, Hisham Radwan Ibrahim, Hiroyuki Watanabe, Kazuo Honma, Kunihiko KobayashiCite this: J. Agric. Food Chem. 1990, 38, 1, 32–37Publication Date (Print):January 1990Publication History Published online1 May 2002Published inissue 1 January 1990https://pubs.acs.org/doi/10.1021/jf00091a007https://doi.org/10.1021/jf00091a007research-articleACS PublicationsRequest reuse permissionsArticle Views639Altmetric-Citations100LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum full text article downloads since November 2008 (both PDF HTML) across all institutions individuals. These metrics regularly updated to reflect usage leading up last few days.Citations number other articles citing this article, calculated by Crossref daily. Find more information about citation counts.The Altmetric Attention Score is a quantitative measure attention that research has received online. Clicking on donut icon will load page at altmetric.com with additional details score social media presence for given article. how calculated. Share Add toView InAdd Full Text ReferenceAdd Description ExportRISCitationCitation abstractCitation referencesMore Options onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts