Skip to main content
. 2021 Feb 2;73:105477. doi: 10.1016/j.ultsonch.2021.105477

Fig. 1.

Fig. 1

Effect of pH, xylose/ovalbumin (OVA) ratio and heating time on browning value and degree of glycation (a-c), foaming and emulsifying activity (d-f), and foaming and emulsifying stability (g-i). Values that do not bear the same letter are significantly different (P < 0.05), and error bars represent the standard deviations.