Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation
Abdullah Abdulaziz Abbod Abdo, Chengnan Zhang, Yu‐Ling Lin, Benariba Kaddour, Xiuting Li, Guangsen Fan, Chao Teng, Youqiang Xu, Ran Yang
Topics & Concepts
ChemistryEgg whiteRheologyFourier transform infrared spectroscopySolubilityZeta potentialViscosityRheometerIngredientRheometryChemical engineeringFood scienceMaterials sciencePolymerOrganic chemistryComposite materialNanoparticleEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties