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High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions

Fei Lu, Yujie Chi, Yuan Chi

2023Food Research International78 citationsDOI

Topics & Concepts

Maillard reactionChemistryGlycosylationFructoseSugarXyloseCovalent bondFood scienceChromatographyBiochemistryOrganic chemistryFermentationProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions | Litcius