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Trehalose–whey Protein Conjugates Prepared by Structural Interaction: Mechanisms for Improving the Multilevel Structure and Their Water Solubility and Protein Digestibility

Mohammad Alrosan, Motasem Al-Massad,Ali Al-Qaisi,Sana Gammoh,Muhammad H. Alu'datt,Farah R. Al Qudsi,Thuan-Chew Tan,Ammar A. Razzak Mahmood,Ali Madi Almajwal

ITALIAN JOURNAL OF FOOD SCIENCE（2024）

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关键词
disaccharide,tertiary structure,water solubility,whey proteins
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