Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference81 articles.
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5. Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions;A’yun;International Dairy Journal,2020
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