Enzymolysis and glycosylation synergistic modified ovalbumin: Functional and structural characteristics

International Journal of Food Properties

Volumn 21, Issue 1, 2018, Pages 395-406

  Liu, Lili ^a,b   Li, Yu ^a   Prakash, Sangeeta ^b   Dai, Xiaoning ^a   Meng, Yuanyuan ^a  

^a HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Enzymatic hydrolysis; Functional properties; Glycosylation; Ovalbumin; Structural properties

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLYCOSYLATION; STRUCTURAL PROPERTIES;

FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; MAILLARD REACTION PRODUCTS; NETWORK STRUCTURES; OVALBUMINS; POLYACRYLAMIDE GEL ELECTROPHORESIS; SECONDARY STRUCTURES; STRUCTURAL CHARACTERISTICS;

ENZYMATIC HYDROLYSIS;

EID: 85059321376     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2018.1424198     Document Type: Article

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