Changes in partial properties of glycosylated egg white powder during storage.
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DOI: 10.1002/jsfa.12220
Abstract: BACKGROUND Glycosylation is an effective method to modify protein. However, there is a lack of study on the property changes of glycosylated protein during storage. In the present study, the changes in the physicochemical, functional,… read more here.
Keywords: storage; glycosylation; xos ewp; reaction time ... See more keywords