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Ovomucin

Known as: Ovomucin [Chemical/Ingredient], Ovomucoid, Ovomucoid II O 
A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity.
National Institutes of Health

Papers overview

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Highly Cited
1992
Highly Cited
1992
The effect of food allergen avoidance, as well as other environmental and genetic factors, on the development of atopy were… 
Highly Cited
1978
Highly Cited
1978
ABSTRACT. 36 children of atopic mothers (group I) and 17 children of healthy mothers (Group II) were selected for a study of the… 
Highly Cited
1977
Highly Cited
1977
1. Galactosyltransferase activities in postnuclear supernatants and Golgi fractions from rat liver were assayed with two improved… 
Highly Cited
1969
Highly Cited
1969
The inhibition of crystalline tyrpsin and chymotrypsin and the acrosomal trypsin-like enzyme by soybean and ovomucoid trypsin… 
Highly Cited
1953
Highly Cited
1949