Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates

Published 2019 View Full Article

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Title
Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates
Authors
Keywords
-
Journal
Food Bioscience
Volume 33, Issue -, Pages 100507
Publisher
Elsevier BV
Online
2019-11-29
DOI
10.1016/j.fbio.2019.100507

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