• Chemistry
  • Published 1955

The Functional Properties of the Egg White Proteins

@inproceedings{Macdonnell1955TheFP,
  title={The Functional Properties of the Egg White Proteins},
  author={L. R. Macdonnell and Robert Earl Feeney and Helen L. Hanson and Arthur A. Campbell and T. Frank Sugihara},
  year={1955}
}
Egg white has been chemically fractionated into its principal protein constituents and the function of each in the preparation of angel cakes has been demonstrated. The important constituents were found to be the globulins, ovomucin, and ovalbumin.