Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties
Xin Liu, Jinqiu Wang, Lili Liu, Lei Cheng, Qun Huang, Di Wu, Lianxin Peng, Xiaodong Shi, Shugang Li, Fang Geng
Topics & Concepts
Egg whiteChemistryFood scienceGlycoproteinSpray dryingChromatographyBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties