Emulsifying properties of glycation or glycation-heat modified egg white protein

Published 2019 View Full Article

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Title
Emulsifying properties of glycation or glycation-heat modified egg white protein
Authors
Keywords
Egg white protein, Isomalto-oligosaccharide, Glycation, Heat-induced nanoparticle, Emulsifying property, Oxidation stability
Journal
FOOD RESEARCH INTERNATIONAL
Volume 119, Issue -, Pages 227-235
Publisher
Elsevier BV
Online
2019-01-30
DOI
10.1016/j.foodres.2019.01.047

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