Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree

Food Hydrocolloids

Volumn 40, Issue , 2014, Pages 1-8

  An, Yaping ^a,b   Cui, Bing ^a,b   Wang, Yuntao ^a,b   Jin, Weiping ^a,b   Geng, Xiaopeng ^a,b   Yan, Xiangxing ^a,b   Li, Bin ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carboxymethyl cellulose; Conjugate; Glycation; Ovalbumin

Indexed keywords

AMINO ACIDS; CELLULOSE; EMULSIFICATION; GLYCOSYLATION;

'DRY' [; CARBOXYMETHYL CELLULOSE; CELLULOSE CONJUGATES; CONJUGATE; FUNCTIONAL PROPERTIES; GLYCATION; GLYCOSYLATED; INCUBATION TIME; OVALBUMINS; SUBSTITUTION DEGREE;

PROTEINS;

EID: 84894242026     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.028     Document Type: Article

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