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Identification and Characterization of Protein Glycosylation using Specific Endo- and Exoglycosidases
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Identification and Characterization of Protein Glycosylation using Specific Endo- and Exoglycosidases

Published on: December 26, 2011

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Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties

Yanqiu Ma1, Jingnan Zang1, Mingmin Qing1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.

Food Chemistry
|September 12, 2022
PubMed

Keywords:
Circular dichroismDifferential scanning calorimetryMaillard reactionScanning electron microscopyX-ray diffraction

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