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Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility

Xianchao Feng1, Chenyi Li1, Niamat Ullah1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China 712100.

Journal of Dairy Science
|September 14, 2015
PubMed

Keywords:
aggregationin vitro digestionphysicochemical changesstructural changeswhey protein isolates

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