Studies on the composition of egg-white ovomucin

The Thiobarbituric Acid Assay of Sialic Acids

Warren, L. (1959) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)69851-5 · Cited by 6,443 · see citing works

The estimation of carbohydrates in plant extracts by anthrone

Yemm, E. W., & Willis, A. J. (1954) · Biochemical Journal · doi:10.1042/bj0570508 · Cited by 4,496 · see citing works

Equilibrium Ultracentrifugation of Dilute Solutions*

Yphantis, D. A. (1964) · Biochemistry · doi:10.1021/bi00891a003 · Cited by 3,386 · see citing works

Quantitive estimation of sialic acids

Svennerholm, L. T. (1957) · Biochimica et Biophysica Acta · doi:10.1016/0006-3002(57)90254-8 · Cited by 2,756 · see citing works

A MODIFIED COLORIMETRIC METHOD FOR THE ESTIMATION OF N-ACETYLAMINO SUGARS

Reissig, J. L., Strominger, J. L., & Leloir, L. F. (1955) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)65959-9 · Cited by 2,592 · see citing works

Structure, Conformation, and Mechanism in the Formation of Polysaccharide Gels and Networks

Rees, A. (1969) · Advances in carbohydrate chemistry and biochemistry · doi:10.1016/s0065-2318(08)60352-2 · Cited by 659 · see citing works

Identification of amino sugars by paper chromatography

Stoffyn, P. J., & Jeanloz, R. W. (1954) · Archives of Biochemistry and Biophysics · doi:10.1016/0003-9861(54)90137-x · Cited by 575 · see citing works

Viscosity and Density of Aqueous Solutions of Urea and Guanidine Hydrochloride

Kawahara, K., & Tanford, C. (1966) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)96519-1 · Cited by 560 · see citing works

New Color Reactions for Determination of Sugars in Polysaccharides

Dische, Z. (1955) · Methods of biochemical analysis · doi:10.1002/9780470110188.ch11 · Cited by 442 · see citing works

Thiobarbituric Acid Spray Reagent for Deoxy Sugars and Sialic Acids

Warren, L. (1960) · Nature · doi:10.1038/186237a0 · Cited by 320 · see citing works

Nε-(dl-2-Amino-2-carboxyethyl)-l-lysine, a New Amino Acid Formed on Alkaline Treatment of Proteins

Bohak, Z. (1964) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)93828-7 · Cited by 269 · see citing works

The simultaneous estimation of 6-deoxy-l-galactose (l-fucose), d-mannose, d-galactose, 2-acetamido-2-deoxy-d-glucose (N-acetyl-d-glucosamine) and N-acetylneuraminic acid (sialic acid) in glycopeptides and glycoproteins

Clamp, J. R., Dawson, G., & Hough, L. (1967) · Biochimica et Biophysica Acta (BBA) - General Subjects · doi:10.1016/0304-4165(67)90129-8 · Cited by 204 · see citing works

Quantitative Paper Partition Chromatography of Sialic Acids

Svennerholm, E., & Svennerholm, L. T. (1958) · Nature · doi:10.1038/1811154a0 · Cited by 178 · see citing works

A graphical method for the rapid determination of sedimentation coefficients

Markham, R. (1960) · Biochemical Journal · doi:10.1042/bj0770516 · Cited by 160 · see citing works

Studies of mucoproteins I. The structure of the prosthetic group of ovine submaxillary gland mucoprotein

Graham, E. R. B., & Gottschalk, A. (1960) · Biochimica et Biophysica Acta · doi:10.1016/0006-3002(60)91286-5 · Cited by 151 · see citing works

Polypeptide Chain Structure of Rabbit Immunoglobulins. II. γM-Immunoglobulin*

Lamm, M. E., & Small, P. A. (1966) · Biochemistry · doi:10.1021/bi00865a035 · Cited by 142 · see citing works

A comparison of glycopeptides from the ovotransferrin and serum transferrin of the hen

Williams, J. (1968) · Biochemical Journal · doi:10.1042/bj1080057 · Cited by 123 · see citing works

The quantitative determination of galactose—An enzymic method using galactose oxidase, with applications to blood and other biological fluids

Roth, H., Segal, S., & Bertoli, D. (1965) · Analytical Biochemistry · doi:10.1016/0003-2697(65)90238-1 · Cited by 115 · see citing works

The chemical composition of eggs

Parkinson, T. L. (1966) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740170301 · Cited by 110 · see citing works

The use of equilibrium-density-gradient methods for the preparation and characterization of blood-group-specific glycoproteins

Creeth, J. M., & Denborough, M. A. (1970) · Biochemical Journal · doi:10.1042/bj1170879 · Cited by 103 · see citing works

Eine Neuentwicklung der trägerfreien kontinuierlichen Elektrophorese. Zur Trennung hochmolekularer und grobdisperser Teilchen

HANNIG, K. (1964) · Hoppe-Seyler´s Zeitschrift für physiologische Chemie · doi:10.1515/bchm2.1964.338.1-2.211 · Cited by 87 · see citing works

[Cleavage of N-glycolylneuraminic acid (P-sialic acid) from porcine submaxillary mucin by the receptor-destroying enzyme].

KLENK, E., & UHLENBRUCK, G. (1957) · PubMed · Cited by 82 · see citing works

The mechanical properties of the thick white of the hen's egg

Brooks, J. M., & Hale, H. P. (1959) · Biochimica et Biophysica Acta · doi:10.1016/0006-3002(59)90574-8 · Cited by 72 · see citing works

Separation and characterization of the ovoinhibitors from chicken egg white

Davis, J. G., Zahnley, J. C., & Donovan, J. W. (1969) · Biochemistry · doi:10.1021/bi00833a039 · Cited by 60 · see citing works

Chemical and physical characterization of ovomucin, a sulfated glycoprotein complex from chicken eggs

Donovan, J. W., Davis, J. G., & White, L. M. (1970) · Biochimica et Biophysica Acta (BBA) - Protein Structure · doi:10.1016/0005-2795(70)90151-0 · Cited by 54 · see citing works

Isolation and Determination of Neuraminic (Sialic) Acids

Whitehouse, M. W., & Zilliken, F. (1960) · Methods of biochemical analysis · doi:10.1002/9780470110249.ch5 · Cited by 46 · see citing works

The demethylation of griseofulvin by fungi

Boothroyd, B., Napier, E. J., & Somerfield, G. A. (1961) · Biochemical Journal · doi:10.1042/bj0800034 · Cited by 45 · see citing works

Specific Detection of Glucose on Paper Chromatograms

Salton, M. R. J. (1960) · Nature · doi:10.1038/186966b0 · Cited by 44 · see citing works

Ovoglycoprotein, a protein of hen's-egg white

KETTERER, B. (1965) · Biochemical Journal · doi:10.1042/bj0960372 · Cited by 38 · see citing works

Methods of Biochemical Analysis

Larson, B. L. (1960) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(60)90157-0 · Cited by 33 · see citing works

Die Wirkung der Neuraminidase auf verschiedene Formen des Rinder-Submaxillarismucins

Faillard, H. (1959) · Hoppe-Seyler´s Zeitschrift für physiologische Chemie · doi:10.1515/bchm2.1959.317.1.257 · Cited by 31 · see citing works

The Hydrolysis of Proteids

Eichholz, A. (1898) · The Journal of Physiology · doi:10.1113/jphysiol.1898.sp000721 · Cited by 29 · see citing works

Partial molar volume and conformational changes produced by the denaturation of albumin by guanidine hydrochloride

Katz, S. (1968) · Biochimica et Biophysica Acta (BBA) - Protein Structure · doi:10.1016/0005-2795(68)90006-8 · Cited by 22 · see citing works

On the estimation of glucosamine in hyaluronic acid

Ogston, A. G. (1964) · Analytical Biochemistry · doi:10.1016/0003-2697(64)90066-1 · Cited by 19 · see citing works

Reduction of ovomucin by mercaptoethanol

Robinson, D. S., & Monsey, J. B. (1964) · Biochimica et Biophysica Acta (BBA) - Specialized Section on Mucoproteins and Mucopolysaccharides · doi:10.1016/0926-6526(64)90021-7 · Cited by 8 · see citing works

A quantitative study of a reduced ovomucin-natural lysozyme interaction

Robinson, D. S., & Monsey, J. B. (1969) · Biochemical Journal · doi:10.1042/bj1150064pb · Cited by 6 · see citing works

Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review

Abeyrathne, E. D. N. S., Lee, H. Y., & Ahn, D. U. (2013) · Poultry Science · doi:10.3382/ps.2013-03391 · Cited by 510 · see citing works

Glycoproteins

Spiro, R. G. (1973) · Advances in protein chemistry · doi:10.1016/s0065-3233(08)60451-9 · Cited by 375 · see citing works

The Chemistry of Eggs and Egg Products

Li‐Chan, E. C. Y., Powrie, W. D., & Nakai, S. (2017) · doi:10.1201/9780203758878-6 · Cited by 227 · see citing works

An overview of the functional properties of egg white proteins and their application in the food industry

Razi, S. M., Fahim, H., Amirabadi, S., & Rashidinejad, A. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108183 · Cited by 221 · see citing works

Egg white proteins

Stevens, L. (1991) · Comparative Biochemistry and Physiology Part B Comparative Biochemistry · doi:10.1016/0305-0491(91)90076-p · Cited by 166 · see citing works

NON‐SPECIFIC ANTIMICROBIAL DEFENCES OF THE AVIAN EGG, EMBRYO AND NEONATE

R. G. BOARD, & Fuller, R. (1974) · Biological reviews/Biological reviews of the Cambridge Philosophical Society · doi:10.1111/j.1469-185x.1974.tb01297.x · Cited by 155 · see citing works

The Chemistry of Eggs and Egg Products

Powrie, W. D., & Nakai, S. (1986) · doi:10.1007/978-1-349-09142-3_6 · Cited by 140 · see citing works

Ovomucin – a glycoprotein with promising potential

Omana, D. A., Wang, J., & Wu, J. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2010.07.001 · Cited by 137 · see citing works

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Liu, X., Wang, J., Huang, Q., Cheng, L., Gan, R., Liu, L., Wu, D., Li, H., Peng, L., & Geng, F. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105873 · Cited by 132 · see citing works

Comparison of different electrophoretic separations of hen egg white proteins

Desert, C., Guérin-Dubiard, C., Nau, F., Jan, G., Val, F., & Mallard, J. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf001423n · Cited by 123 · see citing works

An insight on egg white: From most common functional food to biomaterial application

Dong, X., & Zhang, Y. (2020) · Journal of Biomedical Materials Research Part B Applied Biomaterials · doi:10.1002/jbm.b.34768 · Cited by 107 · see citing works

Eggs as a source of protein

Vadehra, D. V., Nath, K. R., & Forsythe, R. H. (1973) · C R C Critical Reviews in Food Technology · doi:10.1080/10408397309527158 · Cited by 102 · see citing works

Purification of the major sialoglycoproteins of 13762 MAT-B1 and MAT-C1 rat ascites mammary adenocarcinoma cells by density gradient centrifugation in cesium chloride and guanidine hydrochloride.

Sherblom, A. P., Buck, R. L., & Carraway, K. L. (1980) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)86248-8 · Cited by 96 · see citing works

Self-assembly of a plant cell wall in vitro

Hills, G. J., Phillips, J. M., Gay, M., & Roberts, K. (1975) · Journal of Molecular Biology · doi:10.1016/0022-2836(75)90170-9 · Cited by 95 · see citing works

Egg Albumen Proteins Interactions in an Angel Food Cake System

Johnson, T. M., & Zabik, M. E. (1981) · Journal of Food Science · doi:10.1111/j.1365-2621.1981.tb03029.x · Cited by 89 · see citing works

Identification of N-Glycosites in Chicken Egg White Proteins Using an Omics Strategy

Geng, F., Wang, J., Liu, D., Jin, Y., & Ma, M. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b01706 · Cited by 83 · see citing works

Novel Antioxidant Peptide Derived from the Ultrafiltrate of Ovomucin Hydrolysate

Chang, O. K., Ha, G. E., Han, G.-S., Seol, K., Kim, H.-W., Jeong, S.-G., Oh, M., Park, B.-Y., & Ham, J.-S. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf4013778 · Cited by 79 · see citing works

A New Method of Separating Ovomucin from Egg White

Omana, D. A., & Wu, J. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf8030937 · Cited by 75 · see citing works

Egg ovomucin attenuates hypercholesterolemia in rats and inhibits cholesterol absorption in Caco‐2 cells

Nagaoka, S., Masaoka, M., Zhang, Q., HASEGAWA, M., & Watanabe, K. (2002) · Lipids · doi:10.1007/s11745-002-0890-6 · Cited by 73 · see citing works

Antitumor Effects of Pronase-Treated Fragments, Glycopeptides, from Ovomucin in Hen Egg White in a Double Grafted Tumor System

Watanabe, K., Tsuge, Y., Shimoyamada, M., Ogama, N., & Ebina, T. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9800615 · Cited by 73 · see citing works

Proteins of the outer layer of the vitelline membrane of hen's eggs

Back, J. F., Bain, J. M., Vadehra, D. V., & Burley, R. W. (1982) · Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology · doi:10.1016/0167-4838(82)90329-6 · Cited by 73 · see citing works

Rheological and structural properties of ovomucin from chicken eggs with different interior quality

Shan, Y., Tang, D., Wang, R., Tu, A., Yi, Y., Wang, X., Liu, B., Zhou, Y., Huang, Q., & Lü, X. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105393 · Cited by 72 · see citing works

Eggs and Egg Products Processing

Wu, J. (2014) · Food processing · doi:10.1002/9781118846315.ch19 · Cited by 71 · see citing works

N-glycosylation of ovomucin from hen egg white

Offengenden, M., Fentabil, M. A., & Wu, J. (2011) · Glycoconjugate Journal · doi:10.1007/s10719-011-9328-3 · Cited by 65 · see citing works

Changes in the composition of ovomucin during liquefaction of thick egg white

Robinson, D. S., & Monsey, J. B. (1972) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740230105 · Cited by 65 · see citing works

Studies on the Characterization of Ovomucin and Chalaza of the Hen's Egg

Itoh, T., MIYAZAKI, J., Sugawara, H., & Adachi, S. (1987) · Journal of Food Science · doi:10.1111/j.1365-2621.1987.tb05868.x · Cited by 62 · see citing works

Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins

Deleu, L. J., Wilderjans, E., Haesendonck, I. V., Brijs, K., & Delcour, J. A. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.05.001 · Cited by 60 · see citing works

Low-molecular-weight fractions of Alcalase hydrolyzed egg ovomucin extract exert anti-inflammatory activity in human dermal fibroblasts through the inhibition of tumor necrosis factor–mediated nuclear factor κB pathway

Sun, X., Chakrabarti, S., Fang, J. Q., Yin, Y., & Wu, J. (2016) · Nutrition Research · doi:10.1016/j.nutres.2016.03.006 · Cited by 54 · see citing works

Glycopeptide Derived from Hen Egg Ovomucin Has the Ability To Bind EnterohemorrhagicEscherichia coliO157:H7

Kobayashi, K., Hattori, M., Hara‐Kudo, Y., Ōkubo, T., Yamamoto, S., Takita, T., & Sugita‐Konishi, Y. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0353335 · Cited by 51 · see citing works

Enzymatic hydrolysis of ovomucin and effect on foaming properties

Hammershøj, M., Nebel, C., & Carstens, J. H. (2008) · Food Research International · doi:10.1016/j.foodres.2008.03.004 · Cited by 50 · see citing works

Egg Albumen as a Fast and Strong Medical Adhesive Glue

Xu, K., Liu, Y., Bu, S., Wu, T., Chang, Q., Singh, G., Cao, X., Deng, C., Li, B., Luo, G., et al. (2017) · Advanced Healthcare Materials · doi:10.1002/adhm.201700132 · Cited by 39 · see citing works

Identification and Characterization of Glycopeptides from Egg Protein Ovomucin with Anti-Agglutinating Activity against Porcine K88 Enterotoxigenic Escherichia coli Strains

Sun, X., Gänzle, M. G., & Wu, J. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b04299 · Cited by 37 · see citing works

Egg white ovomucin gels: structured fluids with weak polyelectrolyte properties

Offengenden, M., & Wu, J. (2012) · RSC Advances · doi:10.1039/c2ra22501h · Cited by 36 · see citing works

Egg Proteins

Guha, S., Majumder, K., & Mine, Y. (2018) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.21603-x · Cited by 36 · see citing works

Structural Features of Newcastle Disease Virus- and Anti-Ovomucin Antibody-Binding Glycopeptides from Pronase-Treated Ovomucin

Tsuge, Y., Shimoyamada, M., & Watanabe, K. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf960753y · Cited by 34 · see citing works

Comparison of Different Egg Albumen Fractions as Sources of Ovomucin

Hiidenhovi, J., Mäkinen, J., Huopalahti, R., & Ryhänen, E.-L. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf011333y · Cited by 34 · see citing works

Separation of ovomucin subunits by gel filtration: Enhanced resolution of subunits by using a dual-column system

Hiidenhovi, J., Aro, H. S., & Kankare, V. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9811774 · Cited by 31 · see citing works

Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part A: Physical Effects

Brand, J., Silberbauer, A., & Kulozik, U. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1647-0 · Cited by 30 · see citing works

Combination of cassava starch biopolymer and essential oils for coating table eggs

Oliveira, G. D. S., Mcmanus, C. M., Pires, P. G. D. S., & dos Santos, V. M. (2022) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2022.957229 · Cited by 30 · see citing works

DEGRADATION OF THE O‐GLYCOSIDICALLY LINKED CARBOHYDRATE UNITS OF OVOMUCIN DURING EGG WHITE THINNING

Kato, A., Ogino, K., KURAMOTO, Y., & Kobayashi, K. (1979) · Journal of Food Science · doi:10.1111/j.1365-2621.1979.tb06434.x · Cited by 30 · see citing works

Changes in the composition of ovomucin during liquefaction of thick egg white: The effect of ionic strength and magnesium salts

Robinson, D. S., & Monsey, J. B. (1972) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740230710 · Cited by 30 · see citing works

Density differences between membrane and secreted immunoglobulins of murine splenocytes

Melcher, U., & Uhr, J. W. (1977) · Biochemistry · doi:10.1021/bi00620a025 · Cited by 30 · see citing works

Effect of proteolysis on the sialic acid content and bifidogenic activity of ovomucin hydrolysates

Sun, X., Gänzle, M. G., Field, C. J., & Wu, J. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.05.153 · Cited by 29 · see citing works

Dietary sialic acids: distribution, structure, and functions

Zhang, T., Wu, J., & Zhan, X. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2202254 · Cited by 30 · see citing works

Integrated Proteomic and N-Glycoproteomic Analyses of Chicken Egg during Embryonic Development

Zhu, F., Qiu, N., Sun, H., Meng, Y., & Zhou, Y. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b05133 · Cited by 28 · see citing works

Bindings of Ovomucin to Newcastle Disease Virus and Anti-Ovomucin Antibodies and Its Heat Stability Based on Binding Abilities

Tsuge, Y., Shimoyamada, M., & Watanabe, K. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf970445f · Cited by 28 · see citing works

The composition and proposed subunit structure of egg-white β-ovomucin. The isolation of an unreduced soluble ovomucin

Robinson, D. S., & Monsey, J. B. (1975) · Biochemical Journal · doi:10.1042/bj1470055 · Cited by 27 · see citing works

Quantitative proteomic analysis of chicken egg white and its components

Pu, J., Zhao, B., Liu, X., Li, S., Wang, B., Wu, D., Wang, J., & Geng, F. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113019 · Cited by 26 · see citing works

Glycerol-compressed self-assembly nanogel based on ovomucin and chito-oligosaccharide: A novel green strategy for curcumin delivery

Li, X., Yin, C., Liu, B., Zou, L., Xu, Q., & Li, C. M. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107996 · Cited by 25 · see citing works

Heat-induced gel properties and gastrointestinal digestive properties of egg white produced by hens fed with selenium-enriched yeast

Liu, Q., Wang, Q., He, P., Zhang, Y., Pan, L., Chen, Y., Wu, H., & Zhang, M. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130712 · Cited by 24 · see citing works

Mass Spectrometry and Two-Dimensional Electrophoresis To Characterize the Glycosylation of Hen Egg White Ovomacroglobulin

Geng, F., Huang, X., Majumder, K., Zhu, Z., Cai, Z., & Ma, M. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b02618 · Cited by 24 · see citing works

Sialylated O-Glycans from Hen Egg White Ovomucin are Decomposed by Mucin-degrading Gut Microbes

Takada, H., Katoh, T., & Katayama, T. (2020) · Journal of Applied Glycoscience · doi:10.5458/jag.jag.jag-2019_0020 · Cited by 23 · see citing works

Factors Regulating the Changes in Cervical Mucus in Different Hormonal States

Chantler, E. N., & Debruyne, E. (1977) · Advances in experimental medicine and biology · doi:10.1007/978-1-4613-4172-7_9 · Cited by 23 · see citing works

Apparent shear viscosity of native egg white

LANG, E. R., & Rha, C. (1982) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1982.tb00219.x · Cited by 22 · see citing works

The supramolecular organization of ovomucin—Biophysical and morphological studies

Rabouille, C., Aon, M. A., Muller, G., Cartaud, J., & Thomas, D. (1990) · Biochemical Journal · doi:10.1042/bj2660697 · Cited by 22 · see citing works

Identification of the Duck Egg White N-Glycoproteome and Insight into the Course of Biological Evolution

Meng, Y., Qiu, N., Geng, F., Huo, Y., Sun, H., & Keast, R. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b03059 · Cited by 21 · see citing works

Effectively preparing soluble ovomucin with high antiviral activity from egg white

Wang, Z., Tu, A., Tang, D., & Shan, Y. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2018.06.101 · Cited by 21 · see citing works

Effect of different concentrations of calcium chloride and potassium chloride on egg white proteins during isoelectric precipitation of ovomucin

Omana, D. A., & Wu, J. (2009) · Poultry Science · doi:10.3382/ps.2008-00485 · Cited by 20 · see citing works

The Amino Acid Requirements of Laying Hens: Models for Calculation. I Physiological Background

Smith, W. K. (1978) · World s Poultry Science Journal · doi:10.1079/wps19960030 · Cited by 20 · see citing works

An ovomucin-like protein on the surface of migrating primordial germ cells of the chick and rat

Halfter, W., Schurer, B., Hasselhorn, H. M., Christ, B., Gimpel, E., & Epperlein, H. H. (1996) · Development · doi:10.1242/dev.122.3.915 · Cited by 19 · see citing works

Potential role of ovomucin in the “skeleton effect” of egg white thermal gel: Enhancing the cross-linking degree of egg white protein and the stability of the thermal gel network structure

Liu, X., Yang, B., Lu, M., Ma, L., Huo, J., Geng, F., Huang, Q., Dong, S., & Li, S. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111083 · Cited by 19 · see citing works

The isolation and characterisation of hyaluronic acid in egg shell

Heaney, R. K., & Robinson, D. S. (1976) · Biochimica et Biophysica Acta (BBA) - General Subjects · doi:10.1016/0304-4165(76)90265-8 · Cited by 18 · see citing works

Isolation and characterisation of hen egg white ovomucin

Sleigh, R. W., Melrose, G. J. H., & Smith, M. B. (1973) · Biochimica et Biophysica Acta (BBA) - Protein Structure · doi:10.1016/0005-2795(73)90129-3 · Cited by 18 · see citing works

Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH

Yao, Y., Zhong, Y., Li, H., Liu, T., Wu, N., Chen, S., Xu, L., Zhao, Y., & Tu, Y. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110157 · Cited by 17 · see citing works

Glycopeptides from egg white ovomucin inhibit K88ac enterotoxigenic Escherichia coli adhesion to porcine small intestinal epithelial cell-line

Sun, X., Gänzle, M. G., & Wu, J. (2019) · Journal of Functional Foods · doi:10.1016/j.jff.2019.01.033 · Cited by 17 · see citing works

Effect of operating conditions on the extraction of ovomucin

Wang, J., & Wu, J. (2012) · Process Biochemistry · doi:10.1016/j.procbio.2011.10.014 · Cited by 16 · see citing works

Effect of Shell Eggs Storage on Ovomucin Extraction

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Studies on bovine cervical mucin I. The amino acid composition and N-terminal amino acid of bovine oestrus cervical mucin

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