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Nanostructure and functionality of enzymatically repolymerized whey protein hydrolysate

Amelia Chen1, Indra Tanidjaja1, Srinivasan Damodaran1

  • 1Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, United States.

Food Chemistry
|April 3, 2018
PubMed

Keywords:
EmulsionsFoamsNanoparticlesProtein cross-linkingProtein hydrolysateTransglutaminaseWhey proteins

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