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

> Research article (Food Chemistry, 2021) · cited 92× · AI/ML

**Wikidata**: [openalex:W3199923850](https://www.wikidata.org/wiki/openalex:W3199923850)  
**Source**: https://4ort.xyz/entity/effect-of-high-intensity-ultrasound-assisted-glycosylation-on-the-gel-properties-of-ovalbumin-texture-rheology-water-sta