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2014•Food Research InternationalOpen access

Assessing the potential of flaxseed protein as an emulsifier combined with whey protein isolate

Kátia Regina Kuhn, Fernanda Guimarães Drummond e Silva, Flávia Maria Netto, Rosiane Lopes Cunha

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Key concepts: Creaming, Whey protein isolate, Chemistry, Whey protein, Homogenization (climate), Chromatography, Surface tension, Emulsion

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