Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. IV. Electrophoretic studies is a research paper published in Journal of the Science of Food and Agriculture (1972). On theSindex it has a DataRank of 0.505. It has been cited 7 times, with 3 citing works in its 1-hop citation network.
AbstractZone electrophoresis assisted in the identification of several of the fractions isolated from white, yolk and whole egg, and particularly in following the distribution of the ovalbumin homologues. Certain artifacts in electropherograms of ovalbumin fractions were attributed to aggregation of this substance during freeze‐drying. The ovalbumin in whole egg appears to have a slightly higher affinity for diethylaminoethylcellulose than when it is present in egg white only. Characteristics of some unidentified proteins are noted. The implications of all the findings are discussed and the susceptibility of the low density fraction of egg yolk to environmental change is emphasised.
FAIR checklist signals are shown for context only and do not affect DataRank scoring.
Base Score Contribution
0.312
From this paper's citation signal
Citation Network Contribution
0.193
From 3 citing papers with measurable signal
Ranked by citation count — the same ordering the engine uses when summing log1p(Cq) over citers.
DataRank blends this paper's own citation count with the influence of the papers that cite it. Here, roughly 62% comes from its base citations and 38% from the citation network (3 citing papers contributed measurable signal).
Citers are pulled from OpenAlex sorted by cited_by_count:descand capped per paper, so when the cap binds we keep the highest-signal references and the score is reproducible across reruns.
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