Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure
Long Sheng, Qiao Liu, Wanyi Dong, Zhaoxia Cai
Topics & Concepts
OvalbuminGlycosylationTexture (cosmology)ChemistryUltrasonic sensorRheologyMaillard reactionMicrostructureGelatinMaterials scienceChromatographyChemical engineeringBiochemistryCrystallographyComposite materialImmunologyPhysicsArtificial intelligenceEngineeringComputer scienceAcousticsBiologyImage (mathematics)Immune systemProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition