Functional and Structural Properties of Ovomucin

Akio KatoDepartment of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi753, Japan

Shinobu OdaDepartment of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi753, Japan

Yoshiko YamanakaDepartment of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi753, Japan

Naotoshi MatsudomiDepartment of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi753, Japan

Kunihiko KobayashiDepartment of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi753, Japan

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Tiantian Zhang, Jianrong Wu & Xiaobei Zhan. (2023) Dietary sialic acids: distribution, structure, and functions. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Rui Li, Xibo Wang, Jingnan Liu, Qiang Cui, Xiaodan Wang, Shuang Chen & Lianzhou Jiang. (2019) Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates. Journal of Agricultural and Food Chemistry 67:14, pages 4089-4097.
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Functional and Structural Properties of Ovomucin

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