Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness

Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations