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Agricultural and Biological Chemistry Volume 52, 1988 - Issue 12
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Food & Nutrition

Properties of Ovalbumin Limited-proteolyzed by Pepsin on Heating

Naofumi KitabatakeThe Research Institute for Food Science, Kyoto University, Uji, Kyoto611, Japan
&
Etsushiro DoiThe Research Institute for Food Science, Kyoto University, Uji, Kyoto611, Japan
Pages 3175-3176 | Received 02 Jun 1988, Published online: 09 Sep 2014

References

  • N. Kitabatake and E. Doi, Agric. Biol. Chem., 49, 2457 (1985).
  • E. Doi, T. Koseki and N. Kitabatake, J. Am. Oil Chemist's Soc., 64, 1697 (1987).
  • N. Kitabatake, K. Indo and E. Doi, J. Agric. Food Chem., 35, 953 (1988).
  • H. Hatta, N. Kitabatake and E. Doi, Agric. Biol. Chem., 50, 2083 (1986).
  • N. Kitabatake, H. Hatta and E. Doi, Agric Biol. Chem., 51, 771 (1987).
  • N. Kitabatake, A. Shimizu and E. Doi, J. Food Sci., 53, 735 (1988).
  • N. Kitabatake, A. Shimizu and E. Doi, J. Food Sci., 53, 1091 (1988).
  • N. Kitabatake, A. Shimizu and E. Doi, J. Food Sci., 53, 292 (1988).
  • N. Kitabatake, A. Ishida and E. Doi, Agric. Biol. Chem., 52, 967 (1988).
  • J. Kyte and R. F. Doolittle, J. Mol. Biol., 157, 105 (1982).
  • V. J. Morris, J. R. Bacon, A. P. Gunning, N. Lambert, V. K. Newby and D. J. Wright, Food Hydrocolloids, 2, 83 (1988).

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