Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity
Minmin Ai, Nan Xiao, Aimin Jiang
Topics & Concepts
MonosaccharideChemistryGlycosylationXyloseProtein tertiary structureGalactoseEgg whiteChromatographyBiochemistryFermentationProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides