Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation
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DOI: 10.1021/acsomega.7b00366
Abstract: Thermal processing conditions, pH, and salt content affect the formation of egg white ovalbumin amyloid, which was investigated using high-precision measurements of ultrasonic velocity and attenuation. These were related to fluorescence and particle size measurements.… read more here.
Keywords: amyloid; amyloid like; like ovalbumin; ultrasonic velocity ... See more keywords