Effect of reaction temperature on the protein structure and the ability to encapsulate β-carotene of WPI-dextran conjugates.
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DOI: 10.1111/1750-3841.15141
Abstract: In this paper, we studied the effect of glycosylation reaction on the molecular structure and functional properties of whey protein isolate (WPI), and studied the effect of reaction temperature (50 to 90 °C) on the molecular… read more here.
Keywords: encapsulate carotene; ability encapsulate; reaction; structure ... See more keywords