Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives
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Published:2024-02
Issue:
Volume:178
Page:113935
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Reference84 articles.
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3. Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate;Bilawal;Food Bioscience,2022
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5. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin;Boonlao;Journal of Food Engineering,2020