Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
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DOI: 10.1016/j.tifs.2021.01.019
Abstract: Abstract Background Milk proteins, i.e. caseins and whey proteins, are widely used in many fields due to their various nutritional and functional properties. In manufacturing some milk protein-containing products, in particular with a high concentration… read more here.
Keywords: proteins reducing; milk; milk proteins; heat stability ... See more keywords