A method for the production of descendants of egg white substances and / or protein degradation products

• 1. 一种提高硫胺素降解产物中肉香物质含量的方法及降解产物的应用 [P] . 中国专利： CN110663929A . 2020-01-10
• 2. 用于从经烫漂的生物质产生高浓度蛋白质产品的设备和方法 [P] . 中国专利： CN108347991B . 2022.01.25
• 3. A method for the production of descendants of egg white substances and / or protein degradation products [P] . 德国专利： DE670096C . 1939-01-11

  机译： 一种产生蛋清物质和/或蛋白质降解产物的后代的方法

• 4. A method for the production of solid reaction products of egg white, - substances and higher molecular fettsaeurechloriden or from protein substances and mixtures of higher molecular fettsaeurechloriden with fatty acids [P] . 德国专利： DE896197C . 1953-11-09

  机译： 一种用于生产蛋清，-物质和高分子量费特氯脲的固体反应产物或由蛋白质物质和高分子量费特氯脲与脂肪酸的混合物生产固体反应产物的方法

• 5. A method for the preparation of solutions of egg white substances and their degradation products [P] . 德国专利： DE581518C . 1933-07-28

  机译： 一种蛋清物质及其降解产物溶液的制备方法

• 1. A new method for determination of antithrombotic activity of egg white protein hydrolysate by microplate reader [J] . Wan Gen Yang, Zhang Wang, Shi Ying Xu 中国化学快报（英文版） . 2007,第004期
• 2. Conditions for enzymatic hydrolysis of egg white proteins [J] . 迟玉杰, 田波, 郭明若 哈尔滨工业大学学报（英文版） . 2003,第002期
• 3. Single-run reversed-phase HPLC method for determining sertraline content, enantiomeric purity, and related substances in drug substance and finished product [J] . Alessia Rosetti, Rosella Ferretti, Leo Zanitti, 药物分析学报（英文） . 2020,第006期
• 4. Fast Screening of Chicken Egg Lysozyme in White Wine Products by Extractive Electrospray Ionization Mass Spectrometry [J] . ZHOU Zhi-quan, JIANG Jie, LI Ming, 高等学校化学研究（英文版） . 2012,第002期
• 5. Preparation of Oligopeptide Mixture With a High Fischer Ratio from Egg White Proteins [C] . Wei Xu, Xibo Wang, Yujie Chi SREE Workshop on Medical Materials and Engineering . 2012
• 6. The Effect of Housing Environment on Production and Marketable Egg Quality of Commercial Brown and White Egg Layers [D] . ?Alig, Benjamin Noble 2020
• 7. Stress Degradation Behavior of Abacavir Sulfate and Development of a Suitable Stability-Indicating UHPLC Method for the Determination of Abacavir its Related Substances and Degradation Products [O] . Pallavi Vukkum, Girish R. Deshpande, J. Moses Babu, 2012
• 8. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

• 1. A Validated Stability-Indicating LC Method for Fluocinonide in the Presence of Degradation Products, Its Process-Related Impurities and Identification of Degradation Products [J] . Prabha Srinivasu ,Devarakonda V. SubbaRao ,Raju V. K. Vegesna . 美国分析化学（英文） . 2010,第3期
• 2. 利用蛋清蛋白质和乳清蛋白质发泡制备泡沫陶瓷 [C] . Yin Liuyan ,殷刘彦 ,Zhou Xingui . 第十七届全国高技术陶瓷学术年会 . 2012
• 3. 四种蛋清蛋白质的相互作用及对蛋清品质和致敏性的影响 [A] . 汪吴晶 . 2019