Molecular structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement
Yimei Zheng, Yu Chang, Biying Luo, Hui Teng, Lei Chen
Topics & Concepts
GlycoconjugateOvalbuminEmulsionGlycosylationChemistryDextranGlycationFourier transform infrared spectroscopyBiophysicsChromatographyBiochemistryChemical engineeringAntigenBiologyImmunologyEngineeringReceptorProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis