Formation of whey protein isolate-dextran conjugates by Maillard reaction with ethanol-water pretreatment

Qingyuan Dai,Qingyuan Hong,Xiuling Zhu,Polyanna Silveira Hornung, Huiqin Wang, Wen Fang, Yuru Zhang,Trust Beta

LWT（2023）

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Degree of glycosylation,Browning,Color,Solubility,Emulsifying properties

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