Structural changes and cholesterol-lowering in denatured whey protein isolate: Malic acid combined enzymolysis

Author:

Mei LinORCID,Fu QianORCID,Guo Tingting,Ji Qiuya,Zhou Yibin

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference101 articles.

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3. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

4. Hypocholesterolemic effects of Oat products;Anderson,1990

5. Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds;Anvari;Food Hydrocolloids,2016

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