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Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system

Tong Li1, Jialun Hu1, Ran Tian1

  • 1Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China.

Food Chemistry
|August 19, 2020
PubMed

Keywords:
Cross-linkDisulfide bondFTIRSize exclusion chromatographyWhey protein isolate

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