Improvement of foaming properties of ovalbumin: Insights into the synergistic effect of preheating and high-intensity ultrasound on physicochemical properties and structure analysis-Reference-Cited by-同舟云学术

Improvement of foaming properties of ovalbumin: Insights into the synergistic effect of preheating and high-intensity ultrasound on physicochemical properties and structure analysis

Published:2023-12 Issue: Volume:101 Page:106672
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Yu Zhihui,Ma Li,Liu Binbin,Wang Wenqing,Shang Ziqi,Dang Huichao,Liu Chunyou

Publisher

Elsevier BV

Subject

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

Reference47 articles.

1. Functional properties and extraction techniques of chicken egg white proteins;Li;Foods,2022

2. Functional properties of protein isolates extracted from stabilized rice bran by microwave, dry heat, and parboiling;Khan;J. Agric. Food Chem.,2011

3. Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure;Zhao;Food Hydrocoll.,2021

4. Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex;Xiong;Int. J. Biol. Macromol.,2022

5. Influence of treatment-induced modification of egg white proteins on foaming properties;Gharbi;Food Hydrocoll.,2019

Cited by 2 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. Enhancing carbon sequestration efficiency and safety through albumin-optimized CO2 hydrate distribution and geological layer stability: An innovative approach;Energy;2024-10

2. Combined effects of high-intensity ultrasound treatment and hydrogen peroxide addition on the thermal stabilities of myofibrillar protein emulsions at low ionic strengths;Ultrasonics Sonochemistry;2024-03