Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state

le Tu, Zong-cai, Hu, Yue-ming, Wang, Hui, Huang, Xiao-qin, Xia, Shi-qi, Niu, Pei-pei
Foilsithe in J Food Sci Technol (2013)