Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties
Author:
Affiliation:
1. National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
Funder
China Agricultural Research System
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00282
Reference50 articles.
1. Modification methods and applications of egg protein gel properties: A review
2. Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid
3. Production and characterization of eggs from hens with ovomucoid gene mutation
4. Simultaneous separation of the four major allergens of hen egg white
5. An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification
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