Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00731-7
Abstract: The objective of this work was to examined the effect of short-chain xylooligosaccharides (XOS) as sweeteners on the foaming properties and physicochemical and rheological properties of hen egg white protein (EWP) under neutral conditions. The… read more here.
Keywords: protein; chain xylooligosaccharides; foaming properties; hen egg ... See more keywords