Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin

Ovotransferrin (OVT) is one of the major functional proteins in egg white protein. Most of the industry only paid attention the biological activity of OVT in iron supplement, antibacterial and other aspects, few reports were carried out on its processing characteristics such as foaming, interfacial...

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Detalles Bibliográficos
Autores principales: LI, Shugang, ZHANG, Shan, LIU, Ying, FU, Xing, XIANG, Xiaole, GAO, Sihai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8889255/
https://www.ncbi.nlm.nih.gov/pubmed/35220178
http://dx.doi.org/10.1016/j.ultsonch.2022.105958

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8889255/
https://www.ncbi.nlm.nih.gov/pubmed/35220178
http://dx.doi.org/10.1016/j.ultsonch.2022.105958

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