Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose

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Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions
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Published on: April 19, 2018

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Xing Fu1, Qiao Liu1, Chaoqing Tang1

  • 1College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China.

Ultrasonics Sonochemistry
|August 28, 2019
PubMed

Keywords:
Foaming propertiesGlycationOvalbuminUltrasound

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