Improvement of foaming properties of ovalbumin: Insights into the synergistic effect of preheating and high-intensity ultrasound on physicochemical properties and structure analysis

Improvement of foaming properties of ovalbumin: Insights into the synergistic effect of preheating and high-intensity ultrasound on physicochemical properties and structure analysis

Ovalbumin (OVA), characterized by its high concentration in eggs, possesses remarkable foaming properties. Nevertheless, OVA is highly sensitive to thermal changes and acid-base conditions, substantially hampering its application potential for foaming purposes within the food industry. This experime...

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Bibliographic Details
Main Authors:	Zhihui Yu, Li Ma, Binbin Liu, Wenqing Wang, Ziqi Shang, Huichao Dang, Chunyou Liu
Format:	Article
Language:	English
Published:	Elsevier 2023-12-01
Series:	Ultrasonics Sonochemistry
Subjects:	Ovalbumin Preheating High-intensity ultrasound Foaming properties Structure
Online Access:	http://www.sciencedirect.com/science/article/pii/S135041772300384X

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