Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

Published 2019 View Full Article

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Title
Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
Authors
Keywords
Ovalbumin, Foam, Phosphate sites, Physical properties, Wet-heating phosphorylation
Journal
FOOD HYDROCOLLOIDS
Volume 91, Issue -, Pages 166-173
Publisher
Elsevier BV
Online
2019-01-12
DOI
10.1016/j.foodhyd.2019.01.023

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