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Improvement of emulsifying properties of whey protein isolate-lactose conjugates by glycolysation reaction.
Improvement of emulsifying properties of whey protein isolate-lactose conjugates by glycolysation reaction.
2010
Liu Chun-bo
Liu Zhidong
Wang YinYu
Keywords:
Lactose
Chemistry
Whey protein isolate
Food science
Whey protein
Conjugate
milk protein
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