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2021•Journal of Food EngineeringRequires access

Glycation of whey protein isolate and emulsions prepared by conjugates

Zehan Hong, Nan Xiao, Lü Li, Yan Li, Xinan Xie

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Key concepts: Whey protein isolate, Maillard reaction, Chemistry, Glycation, Dextran, Solubility, Whey protein, Grafting

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