2021peer-reviewed61 citations
Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein
Yongyan Wu, Yufeng Zhang, Wenshan Duan, Wang Qia, Fengping An, Peng Luo +1 more
Journal of Food Engineering
Concepts
GlycosylationBall millEgg whiteChemistrySolubility