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Journal Abstract Search

220 related items for PubMed ID: 31450374

  • 1. Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose.
    Fu X, Liu Q, Tang C, Luo J, Wu X, Lu L, Cai Z.
    Ultrason Sonochem; 2019 Nov; 58():104644. PubMed ID: 31450374
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  • 3. High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties.
    Xiong W, Wang Y, Zhang C, Wan J, Shah BR, Pei Y, Zhou B, Li J, Li B.
    Ultrason Sonochem; 2016 Jul; 31():302-9. PubMed ID: 26964953
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  • 6. Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure.
    Sheng L, Liu Q, Dong W, Cai Z.
    Food Chem; 2022 Mar 15; 372():131215. PubMed ID: 34601420
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  • 8. Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction.
    Li Q, Li W, Li L, Zong X, Coldea TE, Yang H, Zhao H.
    Food Funct; 2023 Mar 20; 14(6):2781-2792. PubMed ID: 36861319
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  • 9. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
    Wen C, Zhang J, Qin W, Gu J, Zhang H, Duan Y, Ma H.
    Food Chem; 2020 Nov 30; 331():127374. PubMed ID: 32593796
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  • 11. Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation.
    Chen B, Chen L, Li C, Huang W, Zhao Y, Ai C, Teng H.
    Ultrason Sonochem; 2024 Oct 30; 109():107024. PubMed ID: 39146820
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  • 12. Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate.
    He M, Li L, Wu C, Zheng L, Jiang L, Huang Y, Teng F, Li Y.
    J Food Sci; 2021 May 30; 86(5):1737-1750. PubMed ID: 33822377
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  • 14. Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity.
    Zhang X, Yue X, Ma B, Fu X, Ren H, Ma M.
    Food Chem; 2021 Jun 01; 346():128905. PubMed ID: 33401085
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  • 15. Increase of ovalbumin glycation by the maillard reaction after disruption of the disulfide bridge evaluated by liquid chromatography and high resolution mass spectrometry.
    Huang X, Tu Z, Wang H, Zhang Q, Shi Y, Xiao H.
    J Agric Food Chem; 2013 Mar 06; 61(9):2253-62. PubMed ID: 23394680
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  • 16. Combined effect of glycation and sodium carbonate-bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin.
    Ma XJ, Gao JY, Chen HB.
    J Sci Food Agric; 2013 Oct 06; 93(13):3209-15. PubMed ID: 23553593
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  • 18. Evaluation of glycation reaction of ovalbumin with dextran: Glycation sites identification by capillary liquid chromatography coupled with tandem mass spectrometry.
    Sun J, Mu Y, Liu T, Jing H, Obadi M, Yang Y, Dong S, Xu B.
    Food Chem; 2021 Mar 30; 341(Pt 1):128066. PubMed ID: 33035859
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  • 19. Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties.
    Hu G, Zhang J, Wang Q, Ma M, Ma L, Li S.
    Foods; 2022 Sep 06; 11(18):. PubMed ID: 36140852
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