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Effects of dual succinylation and ultrasonication modification on the structural and functional properties of ovalbumin.
Zhang, Ru-Yi; Wang, Yang; Jiang, Yi; Min, Er-Hu; Rao, Sheng-Qi.
Afiliación
  • Zhang RY; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
  • Wang Y; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
  • Jiang Y; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
  • Min EH; Jiangsu Vocational College of Tourism, Yangzhou 225127, Jiangsu, China.
  • Rao SQ; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: sqrao@yzu.edu.cn.
Food Res Int ; 165: 112511, 2023 03.
Article en En | MEDLINE | ID: mdl-36869511
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Ovalbúmina Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Ovalbúmina Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China