Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose-Reference-Cited by-同舟云学术

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

Published:2019-11 Issue: Volume:58 Page:104644
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Fu Xing,Liu Qiao,Tang Chaoqing,Luo Jingxu,Wu Xiudong,Lu Lizhi,Cai Zhaoxia

Funder

National Key Research and Development Program of China

Excellent Youth Foundation of Hubei Province Natural Science Foundation

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference47 articles.

1. Ovalbumin as a precursor for green synthesis of highly fluorescent carbon dots for cell imaging;Fu;J. Biomed. Nanotechnol.,2019

2. Improvement of gel properties of dried egg white by modification with galactomannan through the Maillard reaction;Matsudomi;J. Agric. Food Chem.,2002

3. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-a review;Abeyrathne;Poult. Sci.,2013

4. Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides – a review;Abeyrathne;Poult. Sci.,2018

5. Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin;Ma;Food Chem.,2019

Cited by 80 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation;Ultrasonics Sonochemistry;2024-10

2. Crucial effect of ovomucin on alkali-induced egg white gel formation: Properties, structure and facilitation mechanism;International Journal of Biological Macromolecules;2024-10

3. Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field;Food Hydrocolloids;2024-10

4. Effect of electron beam irradiation on glycosylation reaction and structural characterization of whey isolate protein;Journal of the Science of Food and Agriculture;2024-08-21

5. Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions;Food Hydrocolloids;2024-08