Enhancing solubility, emulsion properties, and antioxidant activity of whey protein powder via wet−heating conjugated with galactooligosaccharides
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Published:2025-03
Issue:
Volume:19
Page:101666
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ISSN:2666-1543
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Container-title:Journal of Agriculture and Food Research
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language:en
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Short-container-title:Journal of Agriculture and Food Research
Author:
Chaiwong NareekanORCID,
Seesuriyachan Phisit,
Rachtanapun PornchaiORCID,
Gavahian Mohsen,
Bangar Sneh Punia,
Mousavi Khaneghah Amin,
Wangtueai SuteeORCID,
Leksawasdi NoppolORCID,
Jantanasakulwong Kittisak,
Chailangka AuengployORCID,
Sommano Sarana Rose,
Castagnini Juan M.ORCID,
Phimolsiripol YuthanaORCID
Funder
Thailand Research Fund
Chiang Mai University
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5. Long‐term β‐galacto‐oligosaccharides supplementation decreases the development of obesity and insulin resistance in mice fed a western‐type diet;Mistry;Mol. Nutr. Food Res.,2020