Effect of electron beam irradiation on glycosylation reaction and structural characterization of whey isolate protein
These results confirmed that EBI can increase the degree of WPI glycosylation and improve the functional properties of proteins, thereby laying a theoretical foundation for the further application of WPI. © 2024 Society of Chemical Industry.
Authors
- Linlu Zhang (ORCID: https://orcid.org/0009-0003-4619-6328)
- Shengqi Jiang
- Jiangtao Yu (ORCID: https://orcid.org/0000-0001-6012-9349)
- Xiang Ye (ORCID: https://orcid.org/0009-0008-3048-7311)
- Ya Chen (ORCID: https://orcid.org/0000-0002-3345-5023)
- Rong Bai
- Wu Ding (ORCID: https://orcid.org/0000-0002-0508-7294)
- Ziwei Li (ORCID: https://orcid.org/0009-0006-4859-3345)
Institutions
- Northwest A&F University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-21
- DOI
- https://doi.org/10.1002/jsfa.13816
- Citations
- 7
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 2.44
Funders
- National Key Research and Development Program of China