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. 2021 Feb 2;73:105477. doi: 10.1016/j.ultsonch.2021.105477

Fig. 4.

Fig. 4

Foaming and emulsifying properties of classical heating ovalbumin (OVA), ultrasound-assisted OVA (U-OVA), glycated OVA (G-OVA) and ultrasound-assisted glycated OVA (U-G-OVA). (Note: ultrasound power 189.5 W, ultrasound time 61.2 min, and ultrasound temperature 54 °C). Values that do not bear the same letter are significantly different (P < 0.05), and error bars represent the standard deviations.