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KATO, Akio, MATSUDA, Tomohiko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko (1985) Difference in the molecular weight of soluble aggregates during heat denaturation between ovalbumin and s-ovalbumin. Agricultural and Biological Chemistry, 49. 2197-2198 doi:10.1271/bbb1961.49.2197

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Reference TypeJournal (article/letter/editorial)
TitleDifference in the molecular weight of soluble aggregates during heat denaturation between ovalbumin and s-ovalbumin.
JournalAgricultural and Biological Chemistry
AuthorsKATO, AkioAuthor
MATSUDA, TomohikoAuthor
MATSUDOMI, NaotoshiAuthor
KOBAYASHI, KunihikoAuthor
Year1985Volume49
PublisherInforma UK Limited
DOIdoi:10.1271/bbb1961.49.2197Search in ResearchGate
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Mindat Ref. ID12451285Long-form Identifiermindat:1:5:12451285:8
GUID0
Full ReferenceKATO, Akio, MATSUDA, Tomohiko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko (1985) Difference in the molecular weight of soluble aggregates during heat denaturation between ovalbumin and s-ovalbumin. Agricultural and Biological Chemistry, 49. 2197-2198 doi:10.1271/bbb1961.49.2197
Plain TextKATO, Akio, MATSUDA, Tomohiko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko (1985) Difference in the molecular weight of soluble aggregates during heat denaturation between ovalbumin and s-ovalbumin. Agricultural and Biological Chemistry, 49. 2197-2198 doi:10.1271/bbb1961.49.2197
In(n.d.) Agricultural and Biological Chemistry Vol. 49. Informa UK Limited

See Also

These are possibly similar items as determined by title/reference text matching only.

Kato, Akio, Matsuda, Tomohiko, Matsudomi, Naotoshi, Kobayashi, Kunihiko (1985) Difference in the Molecular Weight of Soluble Aggregates during Heat Denaturation between Ovalbumin ands-Ovalbumin. Agricultural and Biological Chemistry, 49. 2197-2198 doi:10.1080/00021369.1985.10867049
KATO, Akio, NAGASE, Yasuo, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko (1983) Determination of molecular weight of soluble ovalbumin aggregates during heat denaturation using low angle laser light scattering technique. Agricultural and Biological Chemistry, 47. 1829-1834 doi:10.1271/bbb1961.47.1829
Kato, Akio, Nagase, Yasuo, Matsudomi, Naotoshi, Kobayashi, Kunihiko (1983) Determination of Molecular Weight of Soluble Ovalbumin Aggregates during Heat Denaturation Using Low Angle Laser Light Scattering Technique. Agricultural and Biological Chemistry, 47. 1829-1834 doi:10.1080/00021369.1983.10865870
KATO, Akio, TANAKA, Atsushi, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko (1986) Deamidation of ovalbumin during S-ovalbumin conversion. Agricultural and Biological Chemistry, 50. 2375-2376 doi:10.1271/bbb1961.50.2375
KATO, Akio, TSUTSUI, Noriko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko, NAKAI, Shuryo (1981) Effects of partial denaturation on surface properties of ovalbumin and lysozyme. Agricultural and Biological Chemistry, 45. 2755-2760 doi:10.1271/bbb1961.45.2755
Kato, Akio, Tanaka, Atsushi, Matsudomi, Naotoshi, Kobayashi, Kunihiko (1986) Deamidation of Ovalbumin durings-Ovalbumin Conversion. Agricultural and Biological Chemistry, 50. 2375-2376 doi:10.1080/00021369.1986.10867749
KATO, Akio, FUJIMOTO, Kumiko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko (1986) Protein flexibility and functional properties of heat-denatured ovalbumin and lysozyme. Agricultural and Biological Chemistry, 50. 417-420 doi:10.1271/bbb1961.50.417
MATSUDOMI, Naotoshi, YAMAMURA, Yoshirou, KOBAYASHI, Kunihiko (1987) Aggregation between lysozyme and heat-denatured ovalbumin. Agricultural and Biological Chemistry, 51. 1811-1817 doi:10.1271/bbb1961.51.1811
MATSUDOMI, Naotoshi, YAMAMURA, Yoshirou, KOBAYASHI, Kunihiko (1986) Heat-induced aggregation between ovalbumin and lysozyme. Agricultural and Biological Chemistry, 50. 1389-1395 doi:10.1271/bbb1961.50.1389
Kato, Akio, Tsutsui, Noriko, Matsudomi, Naotoshi, Kobayashi, Kunihiko, Nakai, Shuryo (1981) Effects of Partial Denaturation on Surface Properties of Ovalbumin and Lysozyme. Agricultural and Biological Chemistry, 45. 2755-2760 doi:10.1080/00021369.1981.10864964
KATO, Akio, OSAKO, Yukiko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko (1983) Changes in the emulsifying and foaming properties of proteins during heat denaturation. Agricultural and Biological Chemistry, 47. 33-37 doi:10.1271/bbb1961.47.33
 
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