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Dry heat induced whey proteinâlactose conjugates largely improve the heat stability of O/W emulsions
A'yun, Qurrotul, Demicheli, Paolo, de Neve, Lorenz, Wu, Jianfeng, Balcaen, Mathieu, Setiowati, Arima Diah, Martins, José C., van Troys, Marleen, Van der Meeren, PaulVolume:
108
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2020.104736
Date:
September, 2020
File:
PDF, 1.05 MB
2020