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

Ovalbumin (OVA), characterized by its high concentration in eggs, possesses remarkable foaming properties. Nevertheless, OVA is highly sensitive to thermal changes and acid-base conditions, substantially hampering its application potential for foaming purposes within the food industry. This experime...

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Detalles Bibliográficos
Autores principales: Yu, Zhihui, Ma, Li, Liu, Binbin, Wang, Wenqing, Shang, Ziqi, Dang, Huichao, Liu, Chunyou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656216/
https://www.ncbi.nlm.nih.gov/pubmed/37925915
http://dx.doi.org/10.1016/j.ultsonch.2023.106672

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656216/
https://www.ncbi.nlm.nih.gov/pubmed/37925915
http://dx.doi.org/10.1016/j.ultsonch.2023.106672

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