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The Colloidal Structure of Egg White as Indicated by Plasticity Measurements

 

作者: J. L. St. John,   E. L. Green,  

 

期刊: Journal of Rheology  （AIP Available online 1930）
卷期: Volume 1, issue 5  

页码: 484-504

 

ISSN:0148-6055

 

年代: 1930

 

DOI:10.1122/1.2116346

 

出版商: The Society of Rheology

 

数据来源: AIP

 

摘要:

The study of egg albumin has been approached from different angles and a large amount of work has been done upon it. Sorensen (1917) in a classical series of papers has studied the methods of preparation, chemical composition, chemical and physical‐chemical properties of albumin isolated from egg white.

 

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