On the “heat-coagulation” of proteins On the “heat-coagulation” of proteins. Part II. The action of hot water upon egg-albumen and the influence of acid and salts upon reaction velocity. Harriette ...
蛋白质遇热会凝固（鸡蛋），那么牛奶豆浆呢... | 问答| 问答| 果壳网 ... 行動版 - 鸡蛋中的白蛋白易溶于水，在多数动植物体中以其水溶性存在，加热至约75℃则凝固 ，该凝固作用在微酸性 ...
