Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake
Bowen Xiao, Shihui Hua, Siyao Han, Huajiang Zhang, Wentao Zhang, Xia Ning, Fuming Yang, Rui Chuang, Mohamed Ghamry, Ahmed M. Rayan
Topics & Concepts
Ferulic acidEgg whiteCovalent bondUltrasoundChemistryWhite (mutation)Materials scienceFood scienceBiochemistryOrganic chemistryMedicineRadiologyGeneProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis