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

Ultrasonics Sonochemistry

Volumn 58, Issue , 2019, Pages

  Fu, Xing ^a   Liu, Qiao ^a   Tang, Chaoqing ^a   Luo, Jingxu ^a   Wu, Xiudong ^b   Lu, Lizhi ^c   Cai, Zhaoxia ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b University of Wisconsin Madison   (United States)

^c INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

Author keywords

Foaming properties; Glycation; Ovalbumin; Ultrasound

Indexed keywords

DICHROISM; GLYCOSYLATION; PHYSICOCHEMICAL PROPERTIES; ULTRASONICS;

FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; GLYCATION; OVALBUMINS; SECONDARY STRUCTURES; SPECTROFLUORIMETRIC; STRUCTURAL CHARACTERISTICS; TERTIARY STRUCTURES;

STRUCTURAL PROPERTIES;

OVALBUMIN; XYLOSE;

ADSORPTION KINETICS; ARTICLE; CHEMICAL STRUCTURE; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; FOAMING; FOOD INDUSTRY; FOOD PROCESSING; GLYCATION; HYDROPHOBICITY; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; PROTEIN SECONDARY STRUCTURE; SURFACE PROPERTY; ULTRASOUND; VISCOSITY; CHEMICAL PHENOMENA; CHEMISTRY; FLOW KINETICS; GLYCOSYLATION; KINETICS; PROTEIN TERTIARY STRUCTURE;

GLYCOSYLATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; MAILLARD REACTION; OVALBUMIN; PROTEIN STRUCTURE, SECONDARY; PROTEIN STRUCTURE, TERTIARY; RHEOLOGY; ULTRASONIC WAVES; VISCOSITY; XYLOSE;

EID: 85067388050     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2019.104644     Document Type: Article

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