Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein
Yongyan Wu, Yufeng Zhang, Wenshan Duan, Wang Qia, Fengping An, Peng Luo, Qun Huang
Topics & Concepts
GlycosylationBall millEgg whiteChemistrySolubilityChemical engineeringChromatographyMaterials scienceFood scienceBiochemistryMetallurgyOrganic chemistryEngineeringProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying Processes