Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation
- 9 November 2020
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Measurement and Characterization
- Vol. 15 (2), 1341-1348
- https://doi.org/10.1007/s11694-020-00731-7
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31830069, 31671798, 31701592)
- Beijing Municipal Commission of Education (KM202010011007)
- National Key Research and Development Program of China (2017YFD0400206)
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