Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
Author:
Affiliation:
1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
2. School of Agriculture and Food Science, University of Queensland, Queensland, Australia
Funder
Special Fund for Agro-scientific Research in the Public Interest of China
Natural Science Research Program of Education Department of Henan Province
Nation Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1424198
Reference43 articles.
1. Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin
2. Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties
3. Phase behavior of ovalbumin and carboxymethylcellulose composite system
4. Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS
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