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2022•International Journal of Biological MacromoleculesRequires access

Structure and rheological properties of extruded whey protein isolate: Impact of inulin

Jinpeng Li, Jiajie Yang, Jinzhe Li, Munkh‐Amgalan Gantumur, Xuan Wei, Kwang-Chol Oh, Zhanmei Jiang

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Key concepts: Inulin, Whey protein isolate, Rheology, Chemistry, Emulsion, Food science, Whey protein, Consistency index

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